Coconut Beef Satay with Peanut Sauce
If I see a dish or drink using coconut milk on the menu, there’s a big chance I’ll be ordering it. Coconut milk possesses an almost magic-like flavor and textural quality that transposes whatever it touches into a whole other world of yum.
My family also likes to cook with coconut milk at home in our own kitchen. One of our favorite recipes is Coconut Curry Chicken Soup and another is from my friend Stephanie of fresh tart…her heavenly Beef Braised in Coconut Milk is absolutely amazing. Both of these dishes are pure comfort, and I tend to make them when the weather is cooler.
And when it’s summer, and I don’t want to heat up the house with the stove…this grilled Coconut Beef Satay with Peanut Sauce fills in oh so nicely!
The dish is filled with many of my favorite flavors, beyond the coconut milk – beef, green curry paste, cumin, peanut butter, and ginger. I like to serve the satay alongside some simply grilled veggies and pineapple slices for a light summer meal. And if I’m wanting something a bit more substantial, I’ll cook up a pot of rice. Which only means that I’ll be eating more of that peanut sauce, as it’s irresistible swirled through the rice.
Do you have a favorite summer recipe that uses coconut milk?
Coconut Beef Satay with Peanut Sauce
I like to serve the satay alongside some simply grilled veggies and pineapple slices for a light summer meal.
Ingredients
- for the coconut beef satay:
- 1.5 lbs. beef flank steak or sirloin, 1” to 1-1/2” thick, and very cold
- 3/4 c. canned coconut milk
- 3 T. prepared Thai green curry paste
- 3 T. firmly packed brown sugar
- 1 T. fish sauce
- 1 tsp. ground cumin
- 1/4 tsp. turmeric
- kosher salt and freshly ground black pepper, to taste
- fresh lime wedges, optional, for squeezing on the satays before eating
- for the peanut sauce:
- 1/2 c. creamy peanut butter
- 1/2 c. coconut milk
- 1 T. honey
- 1 T. sesame oil
- 2 T. rice vinegar
- 1 T. soy sauce
- 2 cloves garlic, minced
- 1 T. fresh minced ginger
Instructions
- A couple things to note: If using wooden skewers, soak them for at least 30 minutes before threading on the beef. The steak needs to be sliced very thinly. It helps to place the steak in the freezer for about 30 minutes prior to slicing.
- Slice the steak against the grain into very thin strips. In a large bowl, whisk together the coconut milk, green curry paste, brown sugar, fish sauce, cumin, and turmeric. Add the steak strips and mix to coat evenly. Cover and set aside to marinate at room temperature for 1 hour or refrigerate for up to 24 hours.
- Heat your grill to high. Make sure your grates are clean. Thread beef strips onto skewers and then sprinkle with salt and pepper.
- When the grill is hot, oil the grates well and then grill the satays, turning when the steak chars. The thin slices of beef will not take long to cook, about 3 to 5 minutes total. Take care to not overcook. Transfer skewers to serving platter. Serve with peanut sauce, rice, and a variety of grilled fruits and veggies.
- In a small bowl, stir together all ingredients. If you have an immersion blender, use it just a bit to incorporate everything together. Cover and refrigerate until ready to use.
Notes
from a farmgirl’s dabbles
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 720Total Fat: 46gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 124mgSodium: 1031mgCarbohydrates: 30gFiber: 4gSugar: 18gProtein: 50g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
It’s my first time here and I found you via Pinterest – boy am I glad! I just made this recipe for dinner and it was a HUGE hit – including my 4 and 7 year olds who have already claimed the leftovers for lunch. Thank you for sharing such a wonderful recipe. I can’t wait to try more!
So lovely to meet you – and I’m so happy your family liked this, yay!! Thanks for taking the time to come back to let me know.
mmmmmm… I would like to have this for dinner tonight! It looks wonderful.
You would LOVE it! But, oh my, I just know you are in for many fabulous food treats over the next couple of weeks. I so wish I could taste along with you!! Love you!!
This sounds marvelous. I love peanut sauce so I’ll have to try it!
I really love coconut milk too, but I forget to cook with it at home for some reason! I’ve made a Thai curry with it a few times that I love.
These skewers look so good! Something else I don’t always make. Loving this recipe Brenda!
Lovely to hear from you, Aggie. I think I’m addicted to grilling meat on sticks. At least that’s what my husband has been eluding to recently. ;)
Hi! Found you through a couple websites, “Eat, Live Run” and “The Tasty Kitchen Blog”. I am a huge fan of coconut milk and have been looking for more ways to use it. This will def get a turn on our grill this summer.
So nice to meet you! I hope you like this! :)
I love this homemade version! It gets so expensive to order this for take-out!
Mmmmm, I love coconut milk too!
This am I woke up craving satay… and then I see this post. Coincidence? I think not.
Just finished breakfast and my tummy already is rumbling for this! Looks super tasty.
I’m with you; coconut milk is one of my favorite ingredients! This looks wonderful.
OK this picture just made my stomach rumble. I need to try it.. looks so yummy!
I am a foody, I love eating different food, I turned a Vegan two years back and since last two years I have been able to be a strict Vegan.
In this period I have started taking coconut milk and trust me it tastes thousand times better than normal milk! Even I am addicted to coconut milk and dishes made out of it!
OK Brenda, how did you know Greg and I were just talking Satay? We’re making the Chicken variety this weekend (tons of fresh cilantro in the garden right now!) YUM-E!
Hello Ann! Will we see your family at Kevin’s wedding this weekend? I wish that those 2 family weddings didn’t overlap! :(
Oh man this looks so good. Anything with a peanut sauce is good though- I’m addicted to the stuff. Whenever my family goes to this sushi/Japanese restraunt I always get something with their peanut sauce (usually Thia peanut chicken).
I’ve only ever used coconut milk once in a dish, but it was really deliciou! I can’t remember what it was called though. I have it saved on the computer somewhere thankfully. It was an Indian dish with chicken and the sauce was like a rusty orange color.
I can almost smell the wonderful flavours from these. Great recipe and I’ll be sure to try it over the summer months (quite anxious to actually)
Yes, yes, and yes! That plate looks delicious! We cook with coconut milk fairly frequently too and I just love the flavor. Don’t get me started on peanut sauce…I could put it on everything and eat it by the spoonful. Your grilled veggies look awesome too!
Dad and I sure enjoyed this when we visited you! Now I want to try it for myself.
I love Thai flavors, this looks amazing!
I am so with you on the coconut milk! Pinning this and will make SOON!!!
Oh this looks so flavorful, Brenda! Gorgeous!
This looks so good. I am a big fan of coconut milk, too. I’ve been experimenting with it in ice cream, which is a nice summer treat. ;)