Beef satay with peanut sauce

(Karoline Boehm Goodnick for The Boston Globe)
July 15, 2009

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Serves 6

The soy sauce marinade for a satay, Southeast Asian strips of grilled meat, keeps the thin cuts juicy. Try sirloin tips, flat iron, or tri tip, and cut against the grain. Lemongrass, a woody perennial with citrus flavors, is a common seasoning in this dish. Remove the tough, exterior layers; chop the tender core. Make the peanut sauce up to a day in advance so when guests arrive, you can pour tropical cocktails (including one for the cook).


1 stalk lemongrass, stripped of woody, outer leaves and chopped
1 shallot, chopped
2 teaspoons grated ginger
1/2 cup chunky peanut butter
3 tablespoons coconut milk
2 teaspoons soy sauce
1 teaspoon chili garlic sauce
1 teaspoon pepper
Juice of 1 lime
2 tablespoons water

1. In a bowl, stir together the lemongrass, shallot, ginger, peanut butter, coconut milk, soy sauce, chili sauce, pepper, lime, and water.

2. Cover and set aside.


1 pound beef, cut into thin, 3-inch-long strips
6 tablespoons soy sauce
1 1/2 teaspoons chili garlic sauce
2 tablespoons coconut milk
3 tablespoons curry powder
2 tablespoons sugar

1. In a bowl, toss beef with soy sauce, chili sauce, coconut milk, curry powder, and sugar.

2. Cover and refrigerate for at least 4 hours or for as long as overnight.

3. Heat a charcoal or gas grill to hot. If using charcoal grill, keep coals banked on one side. If using a gas grill, leave one burner turned off.

4. Thread each slice of beef onto an 8-inch bamboo skewer. Set the beef on the high heat, keeping the bare skewer away from the heat. Sear one side for 3 minutes; turn, and cook 3 minutes more. Serve with peanut sauce. Karoline Boehm Goodnick