"Satay is one of the iconic Thai dishes, served at street markets and restaurants throughout the country. Strips of meat are marinated in a blend of lemongrass, garlic, soy sauce and spices then threaded on skewers and grilled. Try our recipe for Classic Thai Satay with Red Curry Peanut Sauce."
Classic Thai Satay
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Prep time: 30mins
Cook time: 8mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 pound thinly sliced beef round or chuck steak
- 1 stalk fresh lemongrass, chopped
- 2 tabelspoons canola oil
- 1 tabelspoons fish sauce
- 2 tabelspoons dark brown sugar
- 1 tabelspoons fresh lime juice
- 2 tabelspoons low-sodum soy sauce
- 2 teaspoon minced garlic
- 2 teaspoon minced fresh ginger
- 1 teaspoon tumeric
- 1 teaspoon ground coriander
- 1/2 teaspoon dried red pepper flakes
- shish kebab skewers
Method
Step 1
Cut the beef into slices 1/4" thick. You can freeze the beef for 3 minutes to harden it a bit, making slicing easier. Then cut the beef into 2" x 3" strips. If you're using bamboo skewers, soak them in cold water for one hour prior to grilling so they won't catch fire. Metal, non-stick skewers are a good alternative.
Step 2
Place the lemongrass, oil, fish sauce, brown sugar, lime juice, soy sauce, garlic, ginger, turmeric and coriander in a blender and blend to combine, about 1 minute. Pour the marinade in a container and add the beef strips. Stir to coat the beef with the marinade. Cover and refrigerate to marinate, 4 hours.
Step 3
Prepare your outdoor grill. (Or heat a grill pan on the stovetop or the broiler in your oven. The key is to cook the Satay on high heat just a few minutes until it starts to char and is cooked through).
Step 4
Remove the beef from the marinade and thread onto the skewers. When the fire is hot, place the grate on the barbecue grill and place the skewers over the fire. Grill for 1-2 minutes, then turn and grill another 1-2 minutes until the meat starts to char and is cooked through.
Step 5
Transfer the Satay to a large serving platter and serve with our Thai Red Curry Peanut Sauce