Beef Satay (沙嗲牛肉)

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 pounds (1kg) flank steak (, cut to 1/2” (1 cm) thick 1” (2 cm) wide pieces)
• Chopped peanuts for garnish ((Optional))
• Chopped cilantro for garnish ((Optional))
• 1/4 cup peanut oil
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1/4 cup brown sugar
• 2 tablespoons lime juice
• 4 cloves garlic (, minced)
• 1 thumb ginger (, minced)
• 1/4 cup unsweetened natural peanut butter
• 3 tablespoons water ((or more to adjust sauce texture))
• 3 tablespoons lime juice ((or more, to taste))
• 2 tablespoons Sriracha sauce ((Optional))
• 1 tablespoon fish sauce ((or soy sauce))
• 2 tablespoons agave syrup ((or brown sugar))
• 1 clove garlic

Method

1. Combine all the marinade ingredients in a large ziplock bag, seal, and shake to mix well. Add the beef into the bag. Massage the bag a couple times to mix everything well. Squeeze out as much air as possible and seal the bag. Let marinate at room temperature for 1 hour. If you plan to marinate longer, store in the fridge for a couple hours, up to overnight.
2. Combine all the sauce ingredients in a blender and mix until it forms a smooth sauce. If the sauce comes out too thick (depending on the density of the peanut butter you use), add 1 or 2 tablespoons more water and blend again. Transfer to a bowl and set aside.
3. As you prepare to cook, thread the beef onto skewers.
4. Preheat a grill over medium high heat until hot. Brush oil onto the grill gates and spread the beef skewers on top. Cook the skewers until both sides are charred, 2 to 3 minutes per side. Remove immediately and place on a serving plate. Garnish with chopped cilantro, if using. Scatter some chopped peanuts into the sauce to add texture. Serve hot with the peanut sauce.