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A plate with beef satay skewers and satay dipping sauce, garnished with lime and mint leaves.
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5 from 2 votes

Beef Satay

A delicious SE Asian staple! Satay is a flavorfully marinating meat, threaded onto skewers and grilled. Don't skip the delicious dipping sauce that completes the experience!
Prep Time20 mins
Cook Time10 mins
Marinating Time1 hr
Total Time1 hr 30 mins
Servings: 9 servings
Calories: 353kcal


  • 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.



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.


Calories: 353kcal | Carbohydrates: 12g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 92mg | Sodium: 788mg | Potassium: 562mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg