Satay beef is a popular dish that originated from Southeast Asian cuisines like Malaysian Indonesian and Thai cuisines. The term “satay” refers to skewered and grilled meats that are coated in a flavorful sauce. While satay is traditionally made with chicken, beef satay has become a beloved variant, especially in Chinese and westernized Asian cooking.
Making satay beef at home is easy, quick, and incredibly tasty With just a few simple ingredients and steps, you can whip up restaurant-quality satay in your own kitchen In this article, I’ll walk you through everything you need to know to make this delicious dish.
An Overview of Satay Beef
Satay beef is thin slices of beef that are marinated in a mixture of aromatics and spices before being quickly stir-fried. The cooked beef is then tossed in a thick, peanut-based sauce that coats each slice in a sweet, nutty, and savory glaze.
Common cuts of beef used for satay include flank steak, sirloin tip, tri-tip, or even tenderized round steak. The meat is sliced thinly across the grain so that it cooks up quickly and remains tender. A brief marinade helps add flavor and tenderize the beef.
The sauce is truly what gives satay its distinctive flavor. It balances sweet, sour, spicy, and nutty tastes in a creamy base of peanut butter. Lemongrass, garlic, ginger, soy sauce, brown sugar, and red chili peppers are also commonly used to give the sauce depth of flavor.
Part of what makes satay beef such a crowd-pleaser is the complex medley of flavors and textures. The beef is juicy and succulent, while the sauce clings to each slice, providing crunch from chopped peanuts and a irresistible blend of flavors in each bite.
Satay Beef Ingredients
The ingredients for satay beef are pretty simple, especially the marinade. Here’s what you’ll need:
For the beef:
- 1 lb flank steak or other thin-cut beef like sirloin tip or tri-tip
- 1-2 tsp neutral cooking oil
For the marinade:
- 1-2 tbsp low-sodium soy sauce
- 1.5 tbsp cornstarch
- 2 cloves minced garlic
- 1/2 tsp baking soda
- 1 tbsp vegetable oil
For the satay sauce:
- 3-4 tbsp smooth peanut butter
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp minced lemongrass
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 tsp ginger powder
- 1 tsp sesame oil
- 1 tsp red chili flakes
That’s it for the ingredients! Most can be found at any major grocery store, but lemongrass may need to be purchased at an Asian specialty market.
Now let’s get to the fun part – making it!
Step-by-Step Guide to Making Satay Beef
Follow these simple steps to make restaurant-quality satay beef at home:
1. Slice the Beef Thinly
Take the flank steak and slice it across the grain into 1/4 inch thick slices. Cutting against the grain helps keep the meat tender. Refrigerating the steak for 30-60 minutes before slicing can make it easier to cut thin slices.
2. Make the Marinade
In a large bowl, combine the soy sauce, cornstarch, garlic, baking soda, and 1 tbsp oil. Mix well then add the sliced beef and toss to coat evenly.
Let marinate for at least 15-30 minutes. The baking soda helps tenderize the meat quickly.
3. Make the Satay Sauce
While the beef marinates, make the peanut satay sauce. Combine all the ingredients in a blender or food processor and blend until smooth.
4. Cook the Beef
Heat 1-2 tsp oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer and cook for 1-2 minutes per side, until lightly browned but not fully cooked through.
5. Finish Cooking in the Sauce
Give the satay sauce a quick stir then pour it into the pan with the beef. Cook for another 1-2 minutes, stirring constantly, until the beef is fully cooked through.
6. Serve Immediately
Transfer the saucy beef to a plate and enjoy immediately! I love serving it over steamed jasmine rice.
And that’s it – you just made restaurant-worthy satay beef at home. The whole process takes less than 30 minutes!
Tips for Making Perfect Satay Beef
Here are some helpful tips to ensure your homemade satay beef comes out perfect:
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Use flank steak for the best texture – it stays tender when cut thin. Other thin cuts like sirloin or tri-tip work too.
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Cut the beef across the grain and as thin as possible (1/4 inch). Partially freezing the steak makes it easier to slice thinly.
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Don’t overcook the beef! It only needs 1-2 minutes in the sauce to finish cooking.
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Use natural peanut butter for the best flavor.
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Fresh lemongrass has the best flavor, but you can use jarred minced lemongrass.
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Add some diced peppers or onions when cooking the beef for extra veggie goodness.
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Serve with steamed rice to enjoy the rich, flavorful sauce.
FAQs
Here are answers to some common questions about making satay beef at home:
What cut of beef is best for satay?
Flank steak is the most common cut used, since it stays tender when sliced thin. Other good options are sirloin tip, tri-tip, or very thinly sliced top round steak.
Can I use chicken or pork?
You can! Just slice the meat thinly and adjust cooking times. Marinade and sauce stay the same.
Is the baking soda necessary in the marinade?
It helps tenderize the meat but isn’t 100% necessary. Marinating longer (30-60 mins) also helps wit