Thai Beef Satay

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Pretty on picks, this recipe for Thai Beef Satay is a favourite and is great as an appetizer or as a light dinner. Serve with peanut, plum or Thai chili sauce for dipping. For a short-cut, ask the meat counter staff to cut the beef steak into strips for you. Try this wonderful blend of flavours on beef kabobs, too.

 

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 3 tbsp (45 mL) peanut butter
 2 tbsp (30 mL) soy sauce
 2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) brown sugar
 ½ tsp (2 mL) minced garlic
 ½ tsp (2 mL) ground ginger
 ¼ tsp (1 mL) crushed red chili pepper
 1 lb (500 g) Beef Top Sirloin, 1-inch (2 cm) thick, cut into 24 strips
1

Soak wooden skewers in water for at least 10 minutes to prevent charring. Meanwhile, in medium bowl, whisk together peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger and chili pepper. Whisk in 2 tbsp (30 mL) water until smooth.

2

Stir in beef strips until coated. Let stand at room temperature for up to 15 minutes.

3

Thread strips loosely onto twenty-four soaked wooden skewers. Broil or grill for 3 to 4 minutes each side.

Ingredients

 3 tbsp (45 mL) peanut butter
 2 tbsp (30 mL) soy sauce
 2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) brown sugar
 ½ tsp (2 mL) minced garlic
 ½ tsp (2 mL) ground ginger
 ¼ tsp (1 mL) crushed red chili pepper
 1 lb (500 g) Beef Top Sirloin, 1-inch (2 cm) thick, cut into 24 strips

Directions

1

Soak wooden skewers in water for at least 10 minutes to prevent charring. Meanwhile, in medium bowl, whisk together peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger and chili pepper. Whisk in 2 tbsp (30 mL) water until smooth.

2

Stir in beef strips until coated. Let stand at room temperature for up to 15 minutes.

3

Thread strips loosely onto twenty-four soaked wooden skewers. Broil or grill for 3 to 4 minutes each side.

Thai Beef Satay
IngredientsDirections