Beef satay with peanut sauce

Gary Rhodes beef satay is dipped in satay sauce and balanced with a fresh cucumber salad
By Gary Rhodes
Beef satay with peanut sauce
  • Rating:
  • Serves: Makes 8-12 sticks
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes plus 2 hrs marinading
  • Effort: easy


For the beef sticks

  • 4 tbsp soy sauce
  • 2 tbsp kecap manis
  • 1 tsp ginger, finely grated
  • ½ tsp sea salt
  • 1 tsp sugar
  • 1 tsp fresh coriander, chopped
  • 1 tsp turmeric, (optional)
  • ½ tsp coriander seeds, crushed (optional)
  • ½ tsp cumin seeds, crushed (optional)
  • 500 g beef, preferably fillet or sirloin tails, diced
  • 1-2 tbsp vegetable oil

For the satay sauce

  • 225 g crunchy peanut butter
  • 2 garlic cloves, crushed
  • ½ tsp dried red chilli flakes, (optional)
  • 12-15 coriander leaves, chopped
  • 50 ml soy sauce
  • 150 ml coconut milk
  • water, to loosen

For the salad

  • 1 cucumber, peeled, quartered lengthways and seeds removed
  • 150 ml soured cream
  • 1 lime, juiced
  • ½ tsp caster sugar
  • 1-2 tsp mint, chopped

Tips and Suggestions

Thread the beef onto 12-16 bamboo skewers. The satay sauce can be served cold or warmed.

For a vegetarian alternative, try our cucumber and tofu satay


For the beef sticks

1 Mix all of the ingredients except the beef together in a bowl. Add the beef and leave to marinate for 1-2 hours.

2 While the beef is marinating, soak the bamboo skewers in water for 1 hour before drying and rubbing each with a little oil.

3 Thread 3-4 pieces of beef on each skewer.

4 Heat the remaining oil in a hot pan and sear the skewers quickly.

For the sauce

5 While the beef is marinating, blend the peanut butter, garlic, chilli flakes, if using, and coriander leaves in a food processor.

6 Mix together the remaining ingredients, pouring the mix slowly into the peanut butter until completely blended in. If the mixture is too thick, loosen with a little water.

For the salad

7 Cut each of the cucumber quarters into 6cm pieces and cut each into thin sticks.

8 Whisk all of the remaining ingredients together, adding enough to bind the cucumber sticks just before serving. Any remaining sauce can be served on the side.

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