Beef Satay
4 servings
30 minutes
Beef satay is a vibrant dish of Thai cuisine that combines rich Eastern aromas and tender meat texture. Historically, satay originated from Indonesia but became popular throughout Southeast Asia, including Thailand. Beef marinated in coconut milk and spices becomes juicy and rich, while the peanut sauce adds a light sweetness and spiciness. The heat of red chili is balanced by the creaminess of peanut paste, and the freshness of lime completes the flavor palette. This dish is perfect for serving at a picnic or cozy dinner, especially with fragrant jasmine rice or vegetables. The spicy, slightly smoky aroma of satay awakens the appetite, while its exotic taste transports you to the depths of Thai gastronomy.
1
Soak 12 bamboo sticks in cold water for 20 minutes. Cut the beef into small pieces and thread them onto the sticks.
- Beef: 650 g
2
Heat peanut oil in a pan over medium heat and sauté finely chopped onion for 3 minutes, stirring constantly, until soft. Add chopped lemongrass, grated galangal, crushed chili, and sauté, stirring, for 1 minute. Add peanut paste and coconut milk and cook on low heat until well combined and heated.
- Peanut oil: 2 teaspoons
- Onion: 1 head
- Lemongrass: 2 tablespoons
- Galangal: 20 g
- Red chili pepper: 1 piece
- Peanut butter: 140 g
- Coconut milk: 250 ml
3
Preheat the grill and lightly grease it with oil. Brush the meat with oil and grill the skewers for 3 minutes on each side until cooked.
- Peanut oil: 2 teaspoons
- Beef: 650 g
4
Serve the meat with sauce and lime wedges, sprinkled with cilantro.
- Lime: 1 piece
- Cilantro: 2 tablespoons
