This Indonesian-inspired Spicy Beef Satay delivers bold, savory flavors with a gentle heat. Thin strips of sirloin are marinated in a blend of soy sauce, sesame oil, ginger, and garlic, then grilled until tender and slightly charred. The dish offers a satisfying crunch from the peanut sauce option and a rich umami depth. Perfect for weeknight dinners, potlucks, or as an appetizer for gatherings. Its quick to prepare, requires common pantry staples, and brings restaurant-quality taste to your home kitchen.
Spicy Beef Satay
Description
This Indonesian-inspired Spicy Beef Satay delivers bold, savory flavors with a gentle heat. Thin strips of sirloin are marinated in a blend of soy sauce, sesame oil, ginger, and garlic, then grilled until tender and slightly charred. The dish offers a satisfying crunch from the peanut sauce option and a rich umami depth. Perfect for weeknight dinners, potlucks, or as an appetizer for gatherings. Its quick to prepare, requires common pantry staples, and brings restaurant-quality taste to your home kitchen.Ingredients
Directions
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Place the beef sirloin steak in the freezer for 30 minutes to firm up, making it easier to slice.
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Remove the beef from the freezer and slice it into 1/4-inch thick strips against the grain.
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In a shallow glass dish, combine soy sauce, dry sherry, sesame oil, sliced green onions, minced garlic, brown sugar, ground ginger, and 1/2 teaspoon of red pepper flakes.
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Add the beef strips to the marinade, turning them to ensure they are fully coated.
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Cover the dish and refrigerate the beef for 2 to 4 hours to allow the flavors to penetrate.
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Soak the bamboo skewers in water for 20 minutes to prevent them from burning during grilling.
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Drain the beef from the marinade, reserving the marinade for basting if desired.
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Thread the beef strips onto the soaked skewers, leaving a small space between each strip for even cooking.
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Preheat a grill or grill pan to medium-high heat.
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Grill the skewers for 3 to 4 minutes per side, or until the beef is cooked to your desired doneness and slightly charred.
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While the beef grills, prepare the dipping sauce by mixing the remaining red pepper flakes with crunchy peanut butter and water until smooth.
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Serve the spicy beef satay hot with the peanut dipping sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 460.8kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 6.6g33%
- Cholesterol 168.0mg57%
- Sodium 129.4mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 65.8g132%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer marinade, you can add a splash of lime juice or a teaspoon of fish sauce.
If you prefer a smoother dipping sauce, use creamy peanut butter instead of crunchy.
Be careful not to overcook the beef, as it can become tough. Aim for medium-rare to medium for the best texture.
Leftover satay can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
If you don't have dry sherry, you can substitute it with dry white wine or even a bit more soy sauce with a splash of vinegar.
For extra heat, add more red pepper flakes to the marinade or serve with a side of sliced jalapeos.
