Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 115 mg
