Malaysian Beef Satay is a beloved dish that combines succulent marinated beef skewers with bold, aromatic flavors, served alongside a rich peanut sauce. This street food staple is a hallmark of Malaysian cuisine, celebrated for its balance of sweet, spicy, and savory notes. Perfect for grilling enthusiasts, family gatherings, or festive occasions, beef satay is a versatile dish that captures the essence of Southeast Asian flavors.
This recipe will guide you through creating an authentic Malaysian Beef Satay, ensuring tender, juicy meat and a robust, flavorful peanut sauce. Let’s dive into the world of satay!
Ingredients:
For the Beef Satay:
- 500g (1 pound) beef (preferably sirloin or flank), thinly sliced
- 2 tablespoons lemongrass, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sugar (preferably palm sugar)
- 2 tablespoons vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
For the Peanut Sauce:
- 1 cup roasted peanuts, finely ground
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 2 tablespoons chili paste (adjust to taste)
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ cup water
Optional Garnishes and Sides:
- Cucumber slices
- Red onion, cut into wedges
- Ketupat (rice cakes)
Preparation:
Step1: Prepare the Beef
- Slice the beef into thin strips, approximately 2–3 inches long and 1 inch wide.
- In a large mixing bowl, combine lemongrass, garlic, shallots, turmeric powder, ground coriander, cumin, soy sauce, oyster sauce, sugar, and vegetable oil to create a marinade.
- Add the beef strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Step2: Soak the Skewers
- While the beef marinates, soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
Step3: Make the Peanut Sauce
- In a saucepan, combine ground peanuts, coconut milk, tamarind paste, chili paste, sugar, soy sauce, and salt.
- Heat the mixture over medium heat, stirring continuously to prevent burning.
- Gradually add water until the sauce reaches your desired consistency. Simmer for 5–7 minutes until the flavors meld together.
- Remove from heat and set aside to cool slightly.
Step4: Skewer the Beef
- Thread the marinated beef onto the soaked bamboo skewers. Do not overcrowd the skewers; leave some space between pieces for even cooking.
Step5: Grill the Satay
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the skewers for 2–3 minutes per side, turning frequently, until the beef is cooked through and has a slight char.
- Baste the skewers with leftover marinade as they cook for added flavor.
Variations:
- Chicken Satay: Substitute beef with chicken thighs or breasts for a lighter option.
- Vegan Satay: Replace meat with tofu or mushrooms and use coconut aminos instead of soy sauce.
- Spicy Satay: Increase the chili paste in the marinade for an extra kick.
- Fusion Satay: Experiment with adding ingredients like honey or ginger for a unique twist.
Cooking Notes:
- Always slice the beef against the grain to ensure tenderness.
- Avoid overcooking the skewers, as this can result in dry, chewy meat.
- If grilling isn’t an option, a stovetop grill pan or oven broiler can be used.
Serving Suggestions:
- Serve the satay with a side of peanut sauce for dipping.
- Pair with cucumber slices and red onion wedges for a refreshing balance.
- Add ketupat or steamed rice for a complete meal.
- Garnish with fresh cilantro or crushed peanuts for added texture.
Tips:
- For a smoky flavor, grill the satay over charcoal instead of a gas grill.
- Marinate the beef overnight to allow the flavors to deeply penetrate the meat.
- Keep an eye on the peanut sauce while cooking to avoid burning.
- Use fresh lemongrass and shallots for the best flavor profile.
Prep Time:
20 minutes (plus 2 hours to marinate)
Cooking Time:
15 minutes
Total Time:
35 minutes (excluding marination)
Nutritional Information (per serving):
- Calories: 350
- Protein: 25g
- Sodium: 800mg
FAQs:
Q: Can I use a different cut of beef?
A: Yes, cuts like tenderloin or ribeye work well for satay. Just ensure the meat is sliced thinly for even cooking.
Q: How long can I store leftover peanut sauce?
A: The sauce can be refrigerated in an airtight container for up to 5 days. Reheat gently before serving.
Q: Can I freeze the marinated beef?
A: Absolutely! Marinated beef can be frozen for up to 3 months. Thaw completely before grilling.
Q: Is the dish spicy?
A: The spiciness depends on the amount of chili paste used. Adjust according to your preference.
Conclusion:
Malaysian Beef Satay is a tantalizing dish that brings the flavors of Southeast Asia straight to your table. The tender beef, perfectly seasoned and char-grilled, paired with the rich, nutty peanut sauce, creates a harmonious culinary experience. Whether you’re serving it at a barbecue or as an appetizer, this recipe is sure to impress.
Try it today and bring a taste of Malaysia into your home. Happy grilling!
Malaysian Beef Satay
- Total Time: 35 minutes (excluding marination)
Ingredients
Ingredients:
For the Beef Satay:
- 500g (1 pound) beef (preferably sirloin or flank), thinly sliced
- 2 tablespoons lemongrass, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sugar (preferably palm sugar)
- 2 tablespoons vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
For the Peanut Sauce:
- 1 cup roasted peanuts, finely ground
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 2 tablespoons chili paste (adjust to taste)
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ cup water
Optional Garnishes and Sides:
- Cucumber slices
- Red onion, cut into wedges
- Ketupat (rice cakes)
Instructions
Preparation:
Step1: Prepare the Beef
- Slice the beef into thin strips, approximately 2–3 inches long and 1 inch wide.
- In a large mixing bowl, combine lemongrass, garlic, shallots, turmeric powder, ground coriander, cumin, soy sauce, oyster sauce, sugar, and vegetable oil to create a marinade.
- Add the beef strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Step2: Soak the Skewers
- While the beef marinates, soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
Step3: Make the Peanut Sauce
- In a saucepan, combine ground peanuts, coconut milk, tamarind paste, chili paste, sugar, soy sauce, and salt.
- Heat the mixture over medium heat, stirring continuously to prevent burning.
- Gradually add water until the sauce reaches your desired consistency. Simmer for 5–7 minutes until the flavors meld together.
- Remove from heat and set aside to cool slightly.
Step4: Skewer the Beef
- Thread the marinated beef onto the soaked bamboo skewers. Do not overcrowd the skewers; leave some space between pieces for even cooking.
Step5: Grill the Satay
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the skewers for 2–3 minutes per side, turning frequently, until the beef is cooked through and has a slight char.
- Baste the skewers with leftover marinade as they cook for added flavor.
Notes
Cooking Notes:
- Always slice the beef against the grain to ensure tenderness.
- Avoid overcooking the skewers, as this can result in dry, chewy meat.
- If grilling isn’t an option, a stovetop grill pan or oven broiler can be used.
- Prep Time: 20 minutes (plus 2 hours to marinate)
- Cook Time: 15 minutes
Nutrition
- Calories: 350
- Sodium: 800mg
- Protein: 25g