celebrating 130 years 1884-2014

Beef Satays with Coconut Peanut Sauce

By Chelsea Sugar
Beef Satays with Coconut Peanut Sauce
16 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 8 hrs
  • Cooking time 2 mins
  • Serves

    500g thinly sliced beef steak (fillet or rump)

    For the marinade:
    2 tablespoons soy sauce
    2 – 3 cloves garlic, crushed (1 teaspoon)
    1 tablespoon fresh ginger, grated
    1 tablespoon Chelsea Dark Cane Sugar
    2 tablespoons oil, canola or light olive oil

    For the Coconut Peanut Sauce:
    1/4 cup oil
    1 teaspoon crushed garlic
    1 large onion, finely chopped
    1 teaspoon ground chilli (or to taste)
    1 cup crunchy peanut butter
    2 tablespoons soy sauce
    2 tablespoons lemon juice
    1/2 cup Chelsea Dark Cane Sugar
    1 1/2 cups coconut cream
    salt and pepper to taste


    For the marinade:
    Mix ingredients and marinate meat overnight. Soak 16 bamboo skewers in water for 30 minutes. Thread meat onto skewers and BBQ over a grill for 2 – 3 minutes, turning frequently. Serve with Coconut Peanut Sauce.

    For the Coconut Peanut Sauce:
    In a saucepan, heat oil. Add garlic, onion and chilli powder and cook for 2 minutes over medium heat. Stir in the peanut butter, soy sauce, lemon juice and dark cane sugar. Add coconut cream, bring to the boil and season with salt and pepper. Serve over beef or chicken satays or with burgers.

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Average Rating
(2 reviews)

Very good. Made mine with chicken rather than beef as that's what l had. Did not add sugar to the peanut sauce as between the peanut butter and the coconut cream it tasted sweet enough.
Served with rice and steamed green beans. Will definitely make again.

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YUM yum yum!!! i have made them lots and they taste Delicious with the coconut peanut sauce!!

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