Beef satay with thai peanut sauce 

This easy beef satay recipe is just like the kind you get in a restaurant.

 The key is a simple marinade and authentic peanut dipping sauce.

Course: Appetizer

Prep Time: 10 minutes

Cook Time: 8 minutes

Marinate Time: 1 hour

Total Servings: 6 (2 skewers each)


For the Beef satay:

  • 1 1/2 lbs top sirloin steak flank steak or skirt steak works too, see notes
  •  1/4 cup soy sauce or tamari for a gluten-free option
  •  1/4 cup full-fat coconut milk shaken 
  • 1 tablespoon lime juice 
  • 1 tablespoon pure maple syrup or raw honey 
  • 1 tablespoon red curry paste or sriracha 
  • 2 tablespoons creamy peanut butter 
  • 1 teaspoon curry powder 
  • 1 teaspoon salt
For the Thai peanut sauce:
  • 1/3 cup creamy natural peanut butter melted 
  • ¼ cup tamari or soy sauce 
  • Juice of 1 lime 
  • 2 teaspoons red chile paste
  • 1 tablespoon 20 g pure maple syrup or raw honey 
  • 1/4 cup hot water

  • Cilantro 
  • Crushed peanuts
  • Sliced red chilis


  1. Use a sharp knife to slice the steak into 1-inch cubes. First, slice them into strips then again into cubes. Do your best to cut them all the same size for even cooking. Set aside. 
  2. Add all of the marinade ingredients to a large bowl and whisk well. It will be somewhat thick. Add the cubed beef to the marinade, cover with plastic wrap and marinate in the refrigerator for at least 1 hour, but overnight is ideal. See notes for marinating flank steak.
  3.  Right before cooking, soak the wooden skewers in warm water for 10-20 minutes. This helps avoid them burning as you cook on higher heat. 
  4. Thread the skewers with the marinated beef (4-5 cubes on each. Discard any remaining marinade. Turn the heat up to medium-high on a griddle pan or skillet. Cook on all four sides for about 2 minutes, 8 minutes total. The internal temperature should reach about 145°F when you pull it off the heat for a medium steak. Allow the beef satay to rest for 5 minutes before serving. 
  5. While they're resting, whisk together all of the sauce ingredients. Serve the beef satay warm with the Thai peanut sauce, and any desired toppings


 If you're using flank steak or skirt steak: make sure to cut the steak against the grain. I recommend marinating the steak a little longer, at least 12 hours or overnight because this cut of steak isn't as tender. *Nutrition information: assumes you finished all of the peanut sauce