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Beef Satay Skewers

A taste of Asia at home!
Course BBQ, Dinner, Lunch
Cuisine Asian, Australian
Keyword beef satay, beef skewers, satay sauce, satay skewers
Prep Time 30 minutes
Cook Time 10 minutes
Marinade 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 1085kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • saucepan
  • BBQ/grill pan
  • sieve
  • mixing bowl x 3
  • BBQ skewers
  • Measuring utensils
  • whisk

Ingredients

Satay

  • 800 g flank skirt or flap steak
  • 8 tbsp kecap manis
  • 4 tbsp olive oil
  • 1 tbsp garlic
  • 1 tbsp ginger

Satay Sauce

  • 100 g peanut butter
  • 250 ml coconut milk
  • 1 tbsp palm sugar
  • 4 tbsp kecap manis
  • 2 tbsp soy sauce
  • 2 tbsp Asian chilli garlic sauce
  • 50 g crushed peanuts
  • 2 tbsp lime juice

Cucumber Salad

  • 2 continental cucumbers
  • 3 spring onions
  • 150 g green beans
  • 1 handful mint
  • 1 handful coriander
  • Chili flakes
  • Sesame seeds
  • 1 tsp sugar
  • 1 tsp salt

Cucumber Salad Dressing

  • 2 tbsp lime juice
  • 2 tbsp white miso
  • 2 tbsp rice vinegar
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Instructions

Cucumber Salad

  • Slice the cucumber in 1/l2 lengthways and then into bite-sized pieces. Smash the cucumber with the back of your knife – it’ll be messy!
  • Toss the cucumber in salt & sugar and place in a sieve over a bowl and into the fridge for 1 hour (start making the beef satay to marinate)
  • Blanch the green beans and place them into an ice cold bath to cool and leave them crisp
  • Slice the spring onions at an angle
  • Make the sauce by whisking all in the ingredients together and set aside
  • Add the cucumber (without the juice) to a bowl with green beans, sliced spring onions and herbs. Toss in the dressing and finish with sesame seeds, chili flakes and some fresh herbs

Satay Skewers

  • Slice beef into thin slices against the grain. Don’t worry of they look a little ragged they are going to be skewered
  • Mix all the marinade ingredients together and marinate the steak for 30 minutes
  • Meanwhile, soak the wooden skewers (is using) in water for 30 minutes so they don’t burn
  • Make the satay sauce and finish the salad ingredients
  • Skewer the beef folding it over a couple times. Only fill the skewers about 1/3 of the way and then squeeze them gently to tighten on the skewer
  • Grill for 5-6 minutes turning a couple times

Satay Sauce

  • Mix all ingredients EXCEPT lime juice and chopped peanuts in a saucepan
  • Cook for 2 minutes, stirring to combine
  • Remove from the heat and add chopped peanuts and lime juice

Notes

Tips/Tricks

  • you can make the satay sauce ahead of time and either serve at room temperature or heat it slightly. If you store it in the fridge you will want to warm it slightly. It will last for up to 3 days in the fridge
  • don’t marinate the steak for more than 2 hours as the meat texture will start to change and become a little mushy
  • soaking the cucumber in salt/sugar mix will help remove the liquid so your salad isn’t so watery
  • I like to fill my satay skewers about 1/3 of the way so I can eat them direct from the skewer with ease but feel free to fill yours more

Nutrition

Calories: 1085kcal | Carbohydrates: 72g | Protein: 57g | Fat: 64g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 28g | Cholesterol: 120mg | Sodium: 2643mg | Potassium: 1255mg | Fiber: 5g | Sugar: 48g | Vitamin A: 398IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 7mg