I love how much flavor I can pack into these beef skewers with a simple coconut milk marinade. The coconut milk adds richness, the green curry paste brings aromatic spice, and the brown sugar provides just enough sweetness to balance the savory fish sauce.
I also like how quickly the beef cooks once it has marinated. Because I slice the steak very thinly, the skewers need only a few minutes over a hot grill to develop delicious char marks while staying tender.
This is also an easy recipe for entertaining. I can marinate the beef ahead of time, thread it onto skewers, and keep everything refrigerated until I am ready to grill. Served with lime wedges and peanut sauce, the skewers make a flavorful appetizer or satisfying main dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1½ pounds beef flank or top sirloin steak, 1” to 1½” thick, and very cold
¾ cup full-fat coconut milk
3 tablespoons prepared Thai green curry paste (I like Thai Kitchen brand)
3 tablespoons firmly packed brown sugar
1 tablespoon fish sauce
1 teaspoon ground cumin
¼ teaspoon ground turmeric
kosher salt & freshly ground black pepper, to taste
fresh lime wedges, for squeezing over the satays before eating
Directions
If I am using wooden skewers, I soak them in water for at least 30 minutes before threading on the beef. I also make sure the beef is very cold before slicing. I find that placing it in the freezer for about 30 minutes makes it much easier to cut into very thin strips.
I slice the beef against the grain into very thin strips. Cutting against the grain helps me create tender pieces that are easy to eat directly from the skewers.
In a large bowl, I whisk together the coconut milk, green curry paste, brown sugar, fish sauce, cumin, and turmeric until well combined. I add the thinly sliced beef and mix thoroughly so every strip is evenly coated with the marinade.
I cover the bowl and refrigerate the beef for 1 hour. When I want to prepare the recipe further in advance, I leave the beef to marinate overnight.
After marinating, I thread the beef strips onto the skewers. I wind each strip back and forth in an S shape so it resembles old-fashioned ribbon candy. I then season the skewers with kosher salt and freshly ground black pepper.
I heat my grill to high and make sure the grates are clean. I oil the grates to help prevent the beef from sticking.
I place the skewers on the hot grill and cook them until the beef develops attractive char marks. I turn the skewers and continue grilling until the meat is cooked, about 3 to 5 minutes total. Because the beef is sliced so thinly, I watch it carefully to avoid overcooking.
Finally, I transfer the Coconut Beef Satay to a serving platter. I serve the skewers with fresh lime wedges for squeezing over the beef and add peanut sauce for dipping if desired.
Servings and Timing
I get 4 servings from this Coconut Beef Satay recipe.
I allow about 20 minutes for preparation and approximately 5 minutes for cooking. The beef also needs 1 hour of additional marinating time, bringing the total time to approximately 1 hour and 25 minutes.
If I choose to marinate the beef overnight, I account for that extra resting time when planning the meal.
Variations
I can adjust the amount of green curry paste when I want to change the intensity of the curry flavor. I use a little less for a milder satay or slightly more when I want the curry flavor to stand out.
For a citrusy variation, I like adding a little fresh lime zest to the marinade. It complements the coconut milk and gives the beef a brighter aroma.
I can also add finely grated fresh ginger or minced garlic to the marinade when I want another layer of savory flavor.
Although flank steak and top sirloin work beautifully, I can experiment with other tender cuts of beef that are suitable for quick grilling. Whatever cut I use, I slice it thinly against the grain.
For extra heat, I can add a small amount of finely chopped fresh chili or chili flakes to the marinade.
I also like serving the skewers with different accompaniments. Peanut sauce is a classic choice, but I can pair the beef with steamed rice, coconut rice, cucumber salad, or grilled vegetables to turn it into a complete meal.
Storage/Reheating
I store leftover Coconut Beef Satay in an airtight container in the refrigerator once the beef has cooled. For the best quality, I try to enjoy the leftovers within 3 to 4 days.
If I have leftover peanut sauce, I store it separately so the beef does not become soggy.
To reheat the beef, I prefer using a skillet over medium heat for a few minutes, turning the pieces as needed until heated through. I can also warm the skewers briefly in a moderate oven.
When reheating, I take care not to cook the thin beef strips for too long because they can become dry. I heat them only until warmed through and then serve them with fresh lime wedges and sauce.
FAQs
What cut of beef works best for Coconut Beef Satay?
I like using flank steak or top sirloin steak. Both can be sliced into thin strips and cook quickly over high heat. I always slice the meat against the grain to help keep it tender.
Why should I chill the beef before slicing it?
I find partially chilled beef much easier to slice thinly. About 30 minutes in the freezer firms the meat without completely freezing it, helping me cut more even strips for the skewers.
How long should I marinate the beef?
I marinate the beef for at least 1 hour so it can absorb the flavors of the coconut milk and spices. When convenient, I prepare it ahead and let it marinate overnight in the refrigerator.
Can I use light coconut milk?
I prefer full-fat coconut milk because it provides a richer flavor and creamier marinade. Light coconut milk can change the richness and consistency of the finished dish.
Why do I soak wooden skewers?
I soak wooden skewers in water for at least 30 minutes before grilling. This helps reduce the chance of the exposed wood scorching too quickly over the high heat of the grill.
How do I keep the beef from becoming tough?
I slice the beef very thinly against the grain and cook it quickly over high heat. Since the strips are thin, I avoid leaving them on the grill longer than necessary.
How long does Coconut Beef Satay take to grill?
I usually grill the skewers for about 3 to 5 minutes total. The exact time can vary depending on how thinly I sliced the beef and how hot my grill is.
Can I prepare the skewers ahead of time?
I can marinate the beef ahead of time and thread it onto the skewers before grilling. I keep the prepared skewers covered and refrigerated until I am ready to cook them.
What can I serve with Coconut Beef Satay?
I like serving the satay with peanut sauce and fresh lime wedges. For a larger meal, I can add steamed rice, coconut rice, a crisp cucumber salad, or grilled vegetables.
Can I cook Coconut Beef Satay without an outdoor grill?
I can cook the skewers on a very hot grill pan or cast-iron skillet when an outdoor grill is not available. I cook them in batches if necessary so the pan stays hot enough to give the beef good browning rather than steaming it.
Conclusion
I love Coconut Beef Satay because it combines tender grilled beef with creamy coconut milk, aromatic curry, warm spices, and a touch of sweetness. The quick cooking time gives me beautifully charred beef while the flavorful marinade makes every bite satisfying.
Coconut Beef Satay features tender strips of beef marinated in creamy coconut milk, Thai green curry paste, brown sugar, fish sauce, cumin, and turmeric, then quickly grilled until beautifully charred. Serve with fresh lime wedges and peanut sauce for dipping.
Ingredients
1½ pounds beef flank or top sirloin steak, 1” to 1½” thick, and very cold
¾ cup full-fat coconut milk
3 tablespoons prepared Thai green curry paste
3 tablespoons firmly packed brown sugar
1 tablespoon fish sauce
1 teaspoon ground cumin
¼ teaspoon ground turmeric
Kosher salt and freshly ground black pepper, to taste
Fresh lime wedges, for squeezing over the satays before eating
Instructions
If using wooden skewers, soak them in water for at least 30 minutes. For easier slicing, place the beef in the freezer for about 30 minutes until very cold and firm but not frozen solid.
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 until well combined.
Add the sliced beef to the marinade and toss thoroughly until every piece is evenly coated. Cover and refrigerate for 1 hour, or marinate overnight if desired.
Thread the marinated beef onto skewers, winding each strip back and forth in an S shape. Season with kosher salt and freshly ground black pepper.
Preheat the grill to high heat. Clean and oil the grill grates to help prevent sticking.
Place the skewers on the hot grill and cook until charred and cooked through, turning as needed, about 3 to 5 minutes total. Avoid overcooking the thin strips of beef.
Transfer the satay skewers to a serving platter and serve with fresh lime wedges. Serve with peanut sauce for dipping if desired.
Notes
Slice the beef thinly against the grain to help keep it tender.
Full-fat coconut milk provides the richest flavor and marinade consistency.
Adjust the amount of green curry paste to make the curry flavor milder or stronger.
Fresh lime zest, grated ginger, minced garlic, fresh chili, or chili flakes can be added to the marinade for additional flavor.
Serve with peanut sauce, steamed rice, coconut rice, cucumber salad, or grilled vegetables.
Store cooked leftovers in an airtight container in the refrigerator for 3 to 4 days, keeping any peanut sauce separate.
Reheat gently in a skillet over medium heat or briefly in a moderate oven, taking care not to overcook the thin beef strips.
A hot grill pan or cast-iron skillet can be used instead of an outdoor grill.
