Pretty on a platter, this simple recipe for satay made with pantry ingredients is a favourite for a party appetizer. Serve with peanut, plum or Thai chili sauce for dipping and a fresh salad garnish.
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Thai Beef Satay
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 41 minutes
- Yield: Makes 24 (6 servings) 1x
Ingredients
Scale
- ½ tsp (2 mL) minced garlic
- 1 tbsp (15 mL) packed brown sugar
- ½ tsp (2 mL) ground ginger
- ¼ tsp (1 mL) hot pepper flakes
- 3 tbsp (45 mL) peanut butter
- 2 tbsp (30 mL) EACH soy sauce and fresh lemon juice
- 1 lb (500 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick, cut into 24 thin strips
- Twenty-four 8-inch (20 cm) bamboo skewers, soaked
Instructions
- Combine garlic, brown sugar, ginger, hot pepper flakes, peanut butter, soy sauce and lemon juice in a large bowl; whisk in 2 tbsp (30 mL) water until smooth.
- Add beef strips and stir until well coated. Let stand at room temperature for 15 minutes. (Can be covered and refrigerated for up to 4 hours.)
- Thread strips loosely onto soaked skewers, weaving along the skewer. Discard marinade. Pat strips dry with paper towel. Place on an oiled, foil-lined rimmed baking sheet (if broiling) or a plate (if grilling). (Skewers can be covered and refrigerated for up to 4 hours.)
- To serve: Broil on baking sheet or grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 3 to 4 minutes per side or until browned and beef is just cooked through. Transfer to a warmed serving platter and serve hot.
Per 4 satay: about 160 Calories, 19g Protein, 7g Fat, 5g Carbohydrate, 360mg Sodium
%DV: Iron 11% (Source), Zinc 36% (Excellent Source), Vitamin B12 75% (Excellent Source)
