Thai Style Beef Satay – Culinary Seasons

This recipe for Thai Beef Satay is packed with flavor, marinating flank steak cut across the grain will deliver a tender and savory satay. Plus pair it with Thai Peanut Sauce and the complimentary flavors blend well together.

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When Religious Beliefs Dictate Food Preferences

In Indonesia there is a large Muslim population, so the use of pork is minimal versus the use of beef. When satay made its way to Thailand, Buddhism was and still is the prevailing religious belief. Plus, pork was more available than beef at the time in Thailand . You can find beef satay in Thailand most likely in the Muslim populated areas as street food. As the series continues, we will explore different versions of satay and kebabs with different meats.

Even down to curry used in some peanut sauces in Southeast Asia, Massaman Curry is used. Massaman is derived from mosalman a rough translation from Persian meaning Muslim. As time went by that specific curry made its way into Thai peanut sauces as well. Massaman Curry is made from ingredients the Muslim traders would have traveled with, cardamom, cinnamon, cloves, star anise, cumin, nutmeg and mace. Religion and trade routes have played a role in food preferences of countries and the followers of each trader’s or explorer’s religious beliefs making cuisine around the world interesting and flavorful.

Balancing the fish sauce with palm sugar or brown sugar in addition to the dark soy sauce help balance the flavor of the sauce.

• 1 1/2 lb Flank Steak or Top Sirloin (tender cut of meat)
  Cut into 1″ – 1 1/2″ cubes

• 3 Tbl Lemongrass minced

• 3 ea Shallots minced

• 5 ea Garlic Cloves minced

• 1 Tbl Ginger minced

• 2 ea Thai Chilis minced

• 1/2 tsp Turmeric

• 1 tsp Coriander

• 1 tsp Cumin

• 3 Tbl Dark Soy Sauce

• 1/4 cup Palm Sugar or 3 Tbl Brown Sugar

• 1/4 cup Fish Sauce

• 2 Tbl Vegetable OIl

• Thai Peanut Sauce
• Make recipe the Thai Peanut Sauce here.
• Cutting the Beef
• If using Flank Steak, trim the fat from the flank steak.
  Cut the meat into 1 1/2″ strips with the grain.
• Cut the strips into 1″ segments on a slight bias.
  Cutting on the bias will cut through the fibers of the meat and help to have tender meat when eating.
• Reserve the beef until the marinade is combined.
• Making the Thai Beef Satay Marinade
• Mince the lemongrass, shallots, garlic, thai chilis (this will help release oils and give more heat) & ginger. Fine grate the palm sugar.
• In a bowl, combine all ingredients and whisk together thoroughly to combine and dissolve the palm sugar.
• Add the beef to the marinade, mix to combine.
• Marinate the beef for 2-6 hours.
• Once the beef has marinated, skewer the beef with most of the beef toward the end of the skewer so it is easy to eat once cooked.
• Heat the grill and grill the Thai Beef Skewers.Turn every 2-3 minutes to produce an even char. Remove the beef once thoroughly cooked. Temp to 135-145°

  Serve with Thai Peanut Sauce.

  Enjoy!