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Beef Satay

With Thai Peanut Sauce

Thai Peanut Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 2 cups coconut milk
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons sugar

Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.

 

In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.

 

Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.
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Beef Satay With Thai Peanut Sauce

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, rib eye cap

Ingredients

  • 1/4 cup light brown sugar
  • 1/4 cup fish sauce
  • 4 cloves garlic smashed and minced
  • 2 tablespoons white onions
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoons ground coriander
  • 1 tablespoons ground cumin
  • 1/2 teaspoon cayenne
  • 1 2-inch piece fresh lemon grass
  • 4 ribeye caps our favorite are from Certified Piedmontese, about 1 1/2 pounds total

Thai Peanut Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 2 cups coconut milk
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons sugar

Instructions

  • Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.
  • In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.
  • Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.