Indonesian Beef Satay with Spicy Peanut Sauce

Indonesian Beef Satay with Spicy Peanut Sauce

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

From EatingWell: July/August 2011
Yield: 6 servings
Active Time: 1 1/2 hours
Total Time: 3 1/2 hours (including 2 hours marinating time)


Marinade & Steak

  1. 2 tablespoons lime juice
  2. 1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
  3. 1 tablespoon reduced-sodium soy sauce
  4. 1 tablespoon fish sauce (see Notes)
  5. 2 teaspoons minced garlic
  6. 1 teaspoon minced fresh ginger
  7. 1 teaspoon brown sugar
  8. 1 teaspoon ground turmeric
  9. 1/2 teaspoon ground coriander
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon freshly ground pepper
  12. 1 1/2 pounds skirt steak, flank or other beef steak, trimmed

Peanut Dipping Sauce

  1. 1/2 cup finely chopped onion
  2. 2 teaspoons peanut oil or canola oil
  3. 2 teaspoons minced garlic
  4. 1 teaspoon minced fresh ginger
  5. 1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
  6. 1/2 cup “lite” coconut milk
  7. 1/4 cup unsalted natural peanut butter
  8. 1 tablespoon fish sauce
  9. 1 tablespoon ketchup
  10. 1 tablespoon lime juice, or to taste
  11. 1 teaspoon brown sugar, or to taste
  12. 1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste

Marinated Cucumbers

  1. 1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
  2. 1/4 cup rice vinegar
  3. 1 teaspoon sugar, or to taste
  4. Pinch of salt, or to taste
  5. 1/4 cup chopped fresh cilantro (optional)


  1. To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
  2. To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
  3. To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
  4. To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
  5. Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
  6. Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

Tips & Notes


Nutrition Per Serving: 296 calories; 17 g fat (6 g sat, 7 g mono); 65 mg cholesterol; 12 g carbohydrates; 25 g protein; 1 g fiber; 588 mg sodium; 588 mg potassium.

Nutrition Bonus: Zinc (36% daily value), Iron & Potassium (17% dv)

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 2 fat