There’s something magical about the sizzle of beef satay hitting a hot grill—the smoky aroma, the caramelized edges, the promise of tender, spice-kissed meat dipped in a velvety peanut sauce that’s equal parts sweet, savory, and just a little bit addictive. This isn’t just a recipe; it’s a passport to the bustling night markets of Southeast Asia, where skewers like these are grilled over open flames and served with a side of vibrant street energy.
I’ll let you in on a little secret: this version is easier than the traditional method, but no less delicious. By using ground beef, we skip the marinating time and still end up with skewers so flavorful, you’ll swear they’ve been soaking in spices for hours. And that peanut sauce? It’s the kind of condiment you’ll want to drizzle on everything—eggs, noodles, even your morning toast (trust me, I’ve tried it).
Looking for Beef Satay with Peanut Sauce inspiration? You'll love what we have! Explore more Ground Beef recipes or discover our Burgers favorites.
Why This Recipe Works
- Speed without sacrifice: From fridge to table in under 30 minutes, but tastes like it simmered all day.
- The peanut sauce factor: Creamy, nutty, with a hint of lime and heat—it’s the MVP of this dish.
- Adaptable to your mood: Grill it for char, broil it for convenience, or bake it if you’re keeping things low-key.
- Leftover magic: The sauce keeps for days, and the skewers reheat like a dream.
The Story Behind the Sauce
Satay is the ultimate street food—born in Indonesia but claimed by Thailand, Malaysia, and beyond. Picture this: tiny stalls with smoke curling into the night air, skewers turning over glowing coals, and the rhythmic tap-tap of vendors brushing on sauce. My version pays homage to that tradition but keeps things weeknight-friendly.
Essential Ingredients & Tools
Ingredients for the Beef Skewers
- 1 lb (450g) ground beef (80/20 fat ratio): The fat keeps the skewers juicy. Leaner cuts will dry out.
- 3 cloves garlic, minced: Fresh garlic beats powdered for depth.
- 1 tbsp ginger, grated: Squeeze out excess liquid to avoid a watery marinade.
- 2 tbsp soy sauce: Use tamari for gluten-free or coconut aminos for lower sodium.
- 1 tbsp brown sugar: For caramelization. Palm sugar works for authenticity.
- 1 tsp ground coriander: Toast whole seeds and grind for maximum flavor.
- 1/2 tsp turmeric: Adds earthy notes and golden color.
Ingredients for the Peanut Sauce
- 1/2 cup creamy peanut butter: Natural or conventional—just stir well if oil separates.
- 1/4 cup coconut milk: Full-fat for richness, light for a thinner sauce.
- 1 tbsp lime juice: Lemon juice works in a pinch.
- 1 tbsp honey: Maple syrup for a vegan swap.
- 1 tsp sriracha: Optional for heat; red pepper flakes work too.
- 1 clove garlic, minced: Or 1/2 tsp garlic powder.
Tools You’ll Need
- Wooden or metal skewers: Soak wooden ones in water for 30 minutes to prevent burning.
- Mixing bowls: One for the marinade, one for the sauce.
- Grill, broiler pan, or baking sheet: Pick your cooking method.
- Pastry brush (optional): For basting skewers with leftover marinade.
Serves: 4 | Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins
How to Make Beef Satay with Peanut Sauce
- Mix the beef gently: Combine 1 lb (450g) ground beef, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp ground coriander, and 1/2 tsp turmeric in a bowl. Use a folding motion—like folding egg whites—to avoid overmixing, which makes the meat dense. Let it rest for 10 minutes at room temperature (or up to 2 hours refrigerated) for flavors to meld.
- Shape and skewer: Divide the mixture into 12 equal portions. Roll each into a 3-inch log, then thread onto skewers, pressing lightly to adhere. Chill for 15 minutes to firm them up—this prevents crumbling during cooking.
- Cook your way:
- Grill: Preheat to medium-high (400°F/200°C). Lightly oil grates and cook skewers for 3–4 minutes per side, until internal temperature reaches 160°F (71°C).
- Broil: Place skewers 4 inches from heat, broil for 3 minutes per side, watching closely.
- Bake: At 400°F (200°C), bake for 12–15 minutes, flipping halfway.
- Make the sauce: In a small saucepan over low heat, whisk 1/2 cup peanut butter, 1/4 cup coconut milk, 1 tbsp lime juice, 1 tbsp honey, 1 tsp sriracha, and 1 clove minced garlic until smooth (2–3 minutes). Thin with water or coconut milk if too thick.
- Serve: Drizzle sauce over skewers or serve on the side. Garnish with cilantro, crushed peanuts, or lime wedges.
Chef’s Wisdom
- The ice water trick: Add 1 tbsp ice water to the beef mixture for extra tenderness.
- Toast your spices: Coriander seeds toasted and freshly ground amplify flavor.
- Don’t fear the char: Grill marks = flavor. For oven-cooked satay, brush with oil before broiling.
- Sauce too thick? Warm it gently and whisk in more liquid. Too thin? Simmer a minute longer.
Perfect Pairings
Complementary Dishes
- Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, sesame oil, and a pinch of sugar offer a crunchy, cooling contrast to the rich satay.
- Steamed Jasmine Rice: Absorbs extra peanut sauce beautifully. Cook with a pandan leaf or lemongrass stalk for aromatic depth.
Drinks
- Ice-Cold Lager: A crisp lager (like Thai Singha) cuts through the richness.
- Lemongrass Iced Tea: Brew with ginger and honey for a refreshing, non-alcoholic option.
Something Sweet
- Grilled Pineapple: Brush slices with honey and grill until caramelized—their smoky sweetness complements the savory skewers.
- Coconut Sticky Rice: Serve warm with a drizzle of the peanut sauce for a tropical dessert.
Ingredient Variations and Their Impact
- Swap the meat: Ground chicken or turkey work, but add 1 tbsp oil to keep them moist.
- Nut-free? Sunflower seed butter does the job—just bump up the garlic and lime.
- Vegetarian twist: Pressed tofu cubes, marinated and grilled, are surprisingly great.
Storage & Freshness Guide
- Skewers: Store in the fridge with a damp paper towel on top. Reheat in a 350°F (175°C) oven for 5–7 minutes.
- Sauce: Refrigerate in a sealed jar for up to 5 days. Loosen with warm water or coconut milk when reheating.
FAQs
- Can I bake beef satay instead of grilling?
Absolutely! Bake at 400°F (200°C) for 12–15 minutes, flipping halfway. For color, broil the last 2 minutes. - How do I prevent skewers from falling apart?
Chill shaped skewers for 15 minutes before cooking. Avoid overhandling the meat. - Is there a substitute for peanut butter?
Cashew butter or sunflower seed butter work. Adjust seasoning to taste. - Can I make this gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce. - Why is my satay dry?
Overcooking or using lean beef are common culprits. Use a meat thermometer and remove at 160°F (71°C).
Beef Satay with Peanut Sauce: A Flavor Explosion You Can’t Resist
Juicy Beef Satay with Peanut Sauce—ready in 25 minutes! Smoky, tender skewers meet a creamy, addictive sauce. Perfect for grilling or broiling. Try this easy recipe tonight!
Ingredients
For the Beef Skewers
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1 lb ground beef (450g, 80/20 fat ratio)
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3 cloves garlic (minced)
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1 tbsp ginger (grated)
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2 tbsp soy sauce
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1 tbsp brown sugar
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1 tsp ground coriander
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1/2 tsp turmeric
For the Peanut Sauce
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1/2 cup creamy peanut butter
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1/4 cup coconut milk
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1 tbsp lime juice
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1 tbsp honey
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1 tsp sriracha
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1 clove garlic (minced)
Instructions
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In a bowl, gently mix all beef skewer ingredients. Let rest 10 minutes.01
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Shape into 12 logs, thread onto skewers, and chill 15 minutes.02
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Grill, broil, or bake skewers until internal temperature reaches 160°F (71°C).03
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Whisk all peanut sauce ingredients in a saucepan over low heat until smooth.04
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Serve skewers with sauce, garnished as desired.05
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