This Coconut Beef Satay features thinly slice beef marinated in coconut milk and spices, threaded onto skewers, and grilled to perfection. Serve with peanut sauce for dipping!
Ingredients
1½poundsbeef flank or top sirloin steak,1” to 1½” thick, and very cold
¾cupfull-fat coconut milk
3tablespoonsprepared Thai green curry paste(I like Thai Kitchen brand)
3tablespoonsfirmly packed brown sugar
1tablespoonfish sauce
1teaspoonground cumin
¼teaspoonground turmeric
kosher salt & freshly ground black pepper,to taste
fresh lime wedges,for squeezing over the satays before eating
Instructions
Note: If using wooden skewers, soak them in water for at least 30 minutes before adding the beef. The beef should be sliced very thinly - it helps to place it in the freezer for about 30 minutes prior to slicing.
Slice the beef 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 beef strips and mix to coat evenly. Cover and place in refrigerator to marinate for 1 hour or overnight.
Thread beef strips onto skewers, winding back and forth in an S shape (should look similar to old-fashioned ribbon candy). Sprinkle with salt and pepper.
Heat grill to high. Make sure the grates are clean, then oil the grates. Grill the skewers, turning after the steak shows nice char marks. 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 a serving platter and serve with Peanut Sauce if desired.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.