Authentic Thai Beef Satay Recipe With Peanut Sauce
My family’s authentic Thai beef satay with peanut sauce recipe is finally here. I know you’ll love it—perfect for meal prep with a flavorful coconut milk marinade and made for the grill!
Fun fact: Skewers are a popular street food in Thailand! You probably know chicken satay from your favorite Thai restaurant, while moo ping (pork) is a breakfast favorite. Today we’re making a tasty beef version with this authentic Thai peanut sauce!
What is satay?
Satay is a popular dish from Southeast Asia made of skewered pieces of marinated meat, usually barbecued over a grill. It’s commonly served with a peanut dipping sauce and is enjoyed in countries like Thailand, Indonesia, and Malaysia.
Learn more about these tasty skewers!
What makes my family’s beef skewers stand out is the use of aromatic ingredients like lemongrass, garlic, and cumin. Combined with coconut milk and curry powder, these ingredients create a truly authentic Thai flavor.
Thanks to the palm sugar, the marinated beef gets a slightly caramelized taste as it grills, giving it the perfect mix of sweet and savory. Plus, these skewers are naturally low-carb!
I honestly don’t know anyone who doesn’t love these—they’re always a hit at any party. You can throw them on the BBQ during summer, serve them as a snack, or just because. They’re also great for kids, make-ahead dinners, and freezing for later—so versatile and delicious no matter when you make them!
Ingredient notes
Pick up all the ingredients you need from your favorite Asian market or grocery store. For precise measurements, be sure to check the recipe card at the bottom of the post!
For the marinade
- Beef – Skirt steak and flank steak are perfect for beef satay because they’re tender and absorb marinades well. Other good options include sirloin and ribeye for extra tenderness and juiciness.
- Yellow curry powder
- Coriander seeds
- Cumin seeds
- Lemongrass
- Coconut milk
- Palm sugar
- Garlic
- Salt
For the peanut sauce
- Massaman curry paste – Make your own for the freshest flavor, or use store-bought brands like Mae Ploy or Maesri for convenience.
- Rosdee seasoning powder – A popular Thai seasoning that enhances umami and boosts overall flavor. Get it on Amazon.
- Oil – Use a high-smoke point neutral oil like vegetable or canola oil.
- Roasted peanuts
- Tamarind sauce
- Coconut milk
- Palm sugar
- Shallots
- Garlic
- Salt
Note: Authentic Thai peanut sauce doesn’t include peanut butter!
How to make Thai satay beef
Make the marinade
Step 1: In a pan over low heat, roast the cumin and coriander seeds until fragrant.
Step 2: Using a mortar and pestle (or food processor), crush the roasted seeds until finely ground.
Step 3: Add the sliced lemongrass and garlic to the mortar and pestle (or food processor) and crush them into a fine paste.
Step 4: In a large mixing bowl, combine the crushed spices, palm sugar, salt, yellow curry powder, and coconut milk. Stir everything together until well mixed.
Step 5: Add the sliced beef to the marinade, ensuring it’s well-coated. Let it marinate for at least 4 hours, but overnight is best for maximum flavor.
Make the peanut sauce
Step 6: Dry roast the peanuts until golden and lightly crush them using a mortar and pestle.
Step 7: Blend garlic and shallots into a smooth paste with a blender or food processor.
Step 8: In a saucepan, heat the oil and sauté the garlic-shallot paste until fragrant. Add the massaman curry paste and cook for 2 minutes. Stir in the coconut milk, rosdee seasoning, tamarind paste, palm sugar, and salt. Simmer until the sugar melts, then mix in the crushed peanuts to finish the sauce.
Grill
Step 9: Soak bamboo skewers in water for at least 30 minutes to prevent burning while grilling.
Step 10: Skewer the marinated beef onto the bamboo skewers.
Step 11: Grill the satay over charcoal or on a grilling pan. While grilling, brush with coconut milk to keep the meat moist and add extra flavor. Serve your beef satay with Thai peanut sauce and enjoy!
Serving suggestions
You can serve the satay as is, or pair it with any of these sides for a complete meal:
- Thai cucumber salad for satay
- A side of fresh vegetables
- A side of Thai sticky rice
- Don’t forget a dipping sauce and toasted bread!
Making ahead and storing leftovers
- Making ahead: Marinate the meat up to 2 days in advance and keep it refrigerated until you’re ready to grill.
- Storing: Store cooked Thai beef satay in an airtight container in the fridge for up to 3 days. For best texture, reheat the skewers on a grill or in a skillet.
- Freezing: Perfect for meal prep! Freeze the marinated, uncooked meat for up to 2 months. Thaw overnight in the fridge, then grill when ready.
More grilling recipes to try!
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Authentic Thai Beef Satay Recipe With Peanut Sauce
Equipment
- 1 Mortar and pestle (or food processor)
- 1 Large mixing bowl
- 1 Saucepan
- Bamboo skewers
- Basting brush (for brushing coconut milk while grilling)
Ingredients
For the marinade
- 14 oz beef (thinly sliced, see notes)
- 3 cloves of garlic
- 0.35 oz lemongrass (finelly chopped)
- 1/2 tsp coriander seeds
- 1/4 tsp cumin seeds
- 2 tsp yellow curry powder
- 1 tbsp palm sugar
- 1 tsp salt
- 1/4 cup coconut milk
For the peanut sauce
- 3.5 ounces roasted peanuts
- 1 head of garlic
- 3.5 ounces shallots (sliced thinly)
- 5 tablespoons oil
- 1 ounce massaman curry paste (see notes)
- 10.1 fluid ounces coconut milk
- 1 tablespoon rosdee seasoning powder (see notes)
- 0.85 fluid ounces tamarind sauce
- 2.5 ounces palm sugar
- 1/2 tablespoons salt
Instructions
Marinate the beef
- In a pan over low heat, roast the cumin and coriander seeds until fragrant.
- Using a mortar and pestle (or food processor), crush the roasted seeds until finely ground.
- Add the sliced lemongrass and garlic to the mortar and pestle (or food processor) and crush them into a fine paste.
- In a large mixing bowl, combine the crushed spices, palm sugar, salt, yellow curry powder, and coconut milk. Stir everything together until well mixed.
- Add the sliced beef to the marinade, ensuring it’s well-coated. Let it marinate for at least 4 hours, but overnight is best for maximum flavor.
Make the peanut sauce
- Dry roast the peanuts until golden and lightly crush them using a mortar and pestle.
- Blend garlic and shallots into a smooth paste with a blender or food processor.
- In a saucepan, heat the oil and sauté the garlic-shallot paste until fragrant. Add the massaman curry paste and cook for 2 minutes. Stir in the coconut milk, rosdee seasoning, tamarind paste, palm sugar, and salt. Simmer until the sugar melts, then mix in the crushed peanuts to finish the sauce.
Grill
- Soak bamboo skewers in water for at least 30 minutes to prevent burning while grilling.
- Skewer the marinated beef onto the bamboo skewers.
- Grill the satay over charcoal or on a grilling pan. While grilling, brush with coconut milk to keep the meat moist and add extra flavor. Serve your beef satay with Thai peanut sauce and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Beef – Skirt steak and flank steak are perfect for beef satay because they’re tender and absorb marinades well. Other good options include sirloin and ribeye for extra tenderness and juiciness.
- Massaman curry paste – Make your own for the freshest flavor, or use store-bought brands like Mae Ploy or Maesri for convenience.
- Rosdee seasoning powder – A popular Thai seasoning that enhances umami and boosts overall flavor. Get it on Amazon.
