Dishing up Easy Recipes and Forkin' Fun
Grilled Beef Satays with Peanut Sauce

Grilled Beef Satays with Peanut Sauce

Whether you’re eating yakitori in Japan, shish kebab in Turkey or chuanr in China, there is a universal caveman-thrill from eating meat off a stick. Looking for inspiration we bypassed the North American corn dog and traveled East – aromatic lemongrass and smooth peanut sauce lend our easy beef satay full-bodied flavor.

Bite Me Bit

"Carnal embrace is the practice of throwing one's arms around a side of beef."

-Tom Stoppard, 'Arcadia'


Beef Satay

1¼ lbs beef tenderloin, cut into 2-inch strips
¼ cup soy sauce
2 tbsp packed brown sugar
1 tbsp fresh lime juice
1 small garlic clove, minced
1 (1-inch) piece of lemongrass, finely minced
1 tsp ground cumin
¼ tsp ground ginger
1/2 tsp kosher salt
¼ tsp freshly ground black pepper

Peanut Dipping Sauce

1¼ cups chicken broth
1 cup smooth peanut butter
2 tbsp packed brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
1/2 tsp grated fresh ginger

Wooden skewers, soaked in warm water for 20-30 minutes before threading on the meat


1) Place beef strips in a large resealable bag. In a small bowl, stir together soy sauce, brown sugar, lime juice, garlic, lemon- grass, cumin, ginger, salt and pepper. Pour marinade over beef and toss to coat. Refrigerate 1-2 hours.

2) Preheat barbeque to medium-high.

3) Remove meat from refrigerator. Thread meat on to prepared skewers and discard marinade.

4) Grill over medium-high heat, 2-3 minutes per side or until browned and cooked to desired doneness.

5) For the peanut sauce, in a medium saucepan, whisk chicken broth, peanut butter, brown sugar, lime juice, soy sauce and ginger over medium-high heat. Whisk until smooth and thickened, about 6 minutes. Serve with cooked beef skewers. This sauce yields 2 cups and leftovers can be stored in the refrigerator for up to 1 week.

Serves 8-10

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