You’ll adore this flavorful Beef Satay recipe. Loaded with delicious Asian flavor and served with a creamy peanut sauce (made peanut allergy friendly with a secret I’ll share!), this is a summer grilling recipe you’ll enjoy as an appetizer or a meal. These flavorful beef skewers go fast, so you might want to double the recipe if serving a crowd!
Don’t miss out on these other favorites! Try Thai Chicken Satay and a healthy Pork Satay recipe, too!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
What is Beef Satay?
Bring the flavors of an exotic vacation into your kitchen! This healthy grilling recipe is the perfect way to kick your dinner up a notch.
Satay is a marinated, grilled meat skewer made in SE Asia. While it’s made differently from country to country, the basic formula is to use tons of flavor to marinate thinly sliced meat, skewer it, and grill it up. Satay is most often served with a flavorful peanut dipping sauce. This version is made nut free (although you can definitely use peanut butter if that’s your style!) using sunflower seed butter.
Indonesia, Singapore, and Thailand have their own versions of satay, and this one celebrates a mixture of those flavors.
Ingredients in Beef Satay
For this recipe, I used a red curry paste. This gives the satay all the chile and lemongrass flavors it needs without needing to buy a ton of specialty ingredients that entail a lot of prep.
You’ll also need:
- Beef (see below for the best cuts of beef for satay)
- Red Curry Paste
- Toasted sesame oil
- Coconut Aminos (a great soy-free, wheat-free alternative)
- Fresh Ginger
- Sea salt
A Peanut Dipping Sauce – with NO Peanuts!
One of the best parts of Asian cuisine is the flavorful dipping sauces! You will LOVE this “peanut dipping sauce,” made paleo and allergy-friendly with SunButter sunflower seed butter. If you don’t need this recipe to be paleo or nut free, feel free to sub peanut butter, but I HIGHLY recommend trying SunButter.
This satay sauce is creamy, sweet, and salty, with a spicy kick, that’s the perfect complement to these beef satay skewers.
- SunButter No Sugar Added
- Toasted sesame oil
- Fresh lime juice
- Coconut Aminos
- Maple Syrup (honey works too!)
- Sea salt
- Fresh ginger
SunButter No Sugar Added is the perfect nut/seed butter base to use for sauces and dressings! It’s a great allergy-friendly substitute for peanut butter, and one I have in my kitchen at all times.
Once you try it, there’s no looking back! Hop on over to SunButter’s website to see if it’s carried near you.
Best Beef Cut for Satay
I like to buy grass-fed beef for the best nutrition, and also to make sure my meat is raised in a manner that is eco-friendly.
For this beef satay recipe, I recommend using a sirloin steak. Cut the meat in thin slices, across the grain, like shown in the photo below.
The marinade tenderizes the meat. Because the steak is thinly sliced, it marinates fast, in 1-2 hours. Marinating the beef overnight over-tenderizes the meat and it will be difficult to keep it from sticking to the grill and falling apart.
How to Make Beef Satay
Step 1: Thinly slice the beef. This is easiest to do if the beef is still half frozen (about 1-2 hours after taking the steak out of the freezer to defrost). If you slice your beef while it’s still partially frozen, allow it to fully thaw before marinating it.
Step 2: In the bottom of a storage container, add the marinade ingredients, and mix together well. Add the sliced beef, and mix to evenly coat the steak in the marinade. Refrigerate for 1-2 hours.
Step 3: Make the Beef Satay Peanut Dipping Sauce (made with NO peanuts!) by combining all the ingredients into a small bowl and stirring well. Adjust the thickness by adding more/less water, and adjust the heat by adding more/less sriracha.
Step 4: Soak bamboo skewers in water while the beef is marinating. When it’s ready, thread several slices of beef to each skewer.
Step 5: Preheat a grill to high heat, and grill the skewers for 2-3 minutes per side, until the beef is cooked through.
Step 6: Serve satay skewers with satay dipping sauce.
Other Delicious Grilled Skewer Recipes
- Thai Chicken Satay Skewers
- Hawaiian Teriyaki Chicken Skewers
- Mediterranean Salmon and Artichoke Skewers
- Ginger Sesame Marinated Chicken Skewers
- Yogurt Marinated Chicken Skewers
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
- 3 pounds grass fed beef sirloin steak thinly sliced across the grain
- 1/2 cup coconut aminos
- 2 tablespoons red curry paste
- 2 tablespoons sesame oil
- 3 tablespoons ginger finely grated
- 1 shallot finely minced
- 3/4 teaspoon sea salt
Satay Dipping Sauce
- 1/2 cup SunButter No Sugar Added
- 3 tablespoons toasted sesame oil
- 3 tablespoons lime juice
- 2 tablespoons coconut aminos
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt
- 1/4 cup water or to preferred thickness, see directions
- 1-3 tablespoons paleo sriracha sauce
- Thinly slice the beef. This is easiest to do if the beef is still half frozen (about 1-2 hours after taking the steak out of the freezer to defrost). If you slice your beef while it’s still partially frozen, allow it to fully thaw before marinating it.
- In the bottom of a storage container, add the marinade ingredients, and mix together well. Add the sliced beef, and mix to evenly coat the steak in the marinade. Refrigerate for 1-2 hours.
- Make the Beef Satay Peanut Dipping Sauce (made with NO peanuts!) by combining all the ingredients into a small bowl and stirring well. Adjust the thickness by adding more/less water, and adjust the heat by adding more/less sriracha.
- Soak bamboo skewers in water while the beef is marinating. When it’s ready, thread several slices of beef to each skewer.
- Preheat a grill to high heat, and grill the skewers for 2-3 minutes per side, until the beef is cooked through.
- Serve satay skewers with satay dipping sauce.
great dipping sauce, love the sesame oil and honey instead of refined sugar, thank you!
Michelle Miller says
I’m glad you loved it- one of my new favorite recipes for summer!
Loved it! Thank you for posting!