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Beef Satay

Beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 10


    •    1 red onion, cut into quarters
    •    1 small cucumber, cut into small pieces
    •    16-20 bamboo skewers, soaked in water
    •    2 lbs. beef, sirloin, cut into 1/4 inch thick, 3/4-1 inch cubes
    •    Malaysian rice cakes, cut into bite size pieces (Optional)

For marinade:

    •    1 tsp salt
    •    4 tbsps oil
    •    4 tbsp sugar
    •    1-2 
tbsp water
    •    2 tbsps coriander
    •    1 tsp chili powder
    •    3 cloves garlic, peeled
    •    2 tsps turmeric powder
    •    10 shallots, peeled, cut and halved
    •    4 stalks lemongrass, white part only, cut into 1 inch length

For spicy peanut dipping sauce:

    •    5 tbsp oil
    •    salt, to taste
    •    3/4 cup water
    •    sugar, to taste
    •    3/4 tbsp seedless tamarind pulp, soaked in 3 1/2 tbsp water
    •    3/4 cup roasted peanuts, skin removed and coarsely blended

For spice paste:

    •    1 tbsp oil
    •    1/2 tsp salt
    •    1 1/2 tbsp sugar
    •    3 shallots, peeled
    •    5-6 tbsp chili powder
    •    3/4 tsp cumin powder
    •    4 cloves garlic, peeled
    •    salt and sugar to taste
    •    3/4 inch galangal, sliced
    •    1 1/2 tbsp coriander powder
    •    3 stalks lemongrass, white part only, cut into 1 inch length


  1. Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
  2. Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

For spicy peanut dipping sauce:

  1. Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
  2. Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
  3. Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

For making and cooking the beef satay:
 Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

This great family recipe is thanks to RASA MALAYSIA Recipes at


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