How to Make Beef Satay

How to Make Beef Satay

Chef John

"With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 484 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1638 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
  2. Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
  3. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  6. Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Footnotes

Reviews

Read all reviews 19
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Initially I used chicken and it was excellent, so then I tried it using beef but I made the mistake of marinating it for too long :( I will certainly make it again however this time I will lis...

Most helpful critical review

There was one spice that overtook this dish. I think it was the coriander (I only marinated for two hours). I may try this again

Most helpful
Most positive
Least positive
Newest

Initially I used chicken and it was excellent, so then I tried it using beef but I made the mistake of marinating it for too long :( I will certainly make it again however this time I will lis...

My whole family loved this recipe - including my picky little eaters. So flavorful and tasty. Served with brown rice and broccoli - a perfect meal.

Easy and very good. Great for summer bbq

Just wonderful. Melt in your mouth delicious. Could not find lemongrass in my rural area, would love to try it with it someday. Otherwise made it just as written. served with a peanut dipping s...

I've got a couple of kids that as soon as you put an exotic name to a dish, they won't try it. This however, got them. This really is easy to make and so amazing. The depth of flavor in the b...

How exciting! My rents are picky eaters to Asian style not Chinese. They enjoyed it very much and requested that I store this recipe. Thank you for helping break the cultural barrier :)

Have made now at least 3 times , perfect every time. everyone asks for the recipe so be prepared!

I was looking for a recipe to use top sirloin. Followed recipe exactly, family loved it!

There was one spice that overtook this dish. I think it was the coriander (I only marinated for two hours). I may try this again

Other stories that may interest you