Beef Satay Skewers with Thai Peanut Sauce
Serve as an appetizer or convert it into a meal by serving it over white rice or rice noodles!
Thai Peanut Sauce:
½ cup of gluten-free chicken broth (Check label for allergens)
¼ cup peanut butter, creamy variety (Check label for allergens)
¼ cup gluten-free soy sauce (Check label for allergens)
3 teaspoons toasted sesame oil
2-3 tablespoons fresh cilantro, chopped fine
Beef Marinade:
1 ¼ to 1 ½ pounds of lean beef steak (rounds or sirloins work great)
Salt and pepper to taste
1-2 tablespoons olive oil
½ cup unsweetened coconut milk (canned)
1 teaspoon chili oil
1 teaspoon coriander
2 teaspoons curry powder
Prepare the peanut sauce by whisking together the chicken broth, peanut butter, soy sauce and sesame oil in a small saucepan. Over medium heat, let sit for about 8-10 minutes stirring frequently. Remove from the heat and add in the cilantro.
Next, cube the steak into 2” pieces and season with the salt and pepper. Coat a large skillet with olive oil, and preheat over medium-high heat. In a small bowl, whisk together the coconut milk, chili oil, coriander and the curry powder.
Add the steak cubes to the coconut milk mixture and toss to coat. Thread the beef on the skewers and place in the hot skillet (Wooden skewers are best because they can be broken in 1/2 to fit into the skillet). Cook while turning frequently until browned on all sides and cooked through – about 5 minutes.
Serve the beef skewers with the peanut sauce for dipping.
Serves 8-12 as an appetizer. Serves 4 as a meal.
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