As the warm sun spills across the backyard and the delightful scent of grilled meats dances through the air, I’m transported back to summer cookouts filled with laughter and love. Back then, my family gathered around the grill, sharing stories and delicious food, the perfect backdrop to create lasting memories. Among my favorite dishes that evoke nostalgia is Beef Satay. This dish, paired with earthy mushrooms and a creamy coconut-peanut sauce, transforms any gathering into a festive feast. It’s become a go-to recipe for any cookout, and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Quick Prep and Minimal Cleanup: This dish comes together in less than an hour, leaving you more time to enjoy with your family.
- Family-Favorite Delight: The flavors are comforting and familiar, making this beef satay a hit with kids and adults alike.
- Budget-Friendly Option: With affordable ingredients that pack a punch, this recipe is easy on the wallet and a delight on the taste buds.
- Make-Ahead Friendly: Marinate the beef and mushrooms ahead of time for a hassle-free cookout!
Ingredients
To craft this mouthwatering Beef Satay, you will need the following ingredients:
- Kecap manis or oyster sauce for that rich sweetness
- A large shallot, thinly sliced to add depth
- Garlic cloves, finely chopped for aromatic flavor
- Fresh lemongrass, finely chopped to give a zesty kick
- Ground coriander for warm, nutty flavor
- Fresh ginger, grated for zing
- Kosher salt, fish sauce, and vegetable oil for seasoning
- Ground nutmeg and white pepper to enhance taste
- A pound of your favorite beef cut: skirt steak, flank steak, or bavette steak, cut into pieces
- Mixed fresh mushrooms—baby portobello and shiitake for a gourmet touch
- Lime juice for that refreshing acidity
- Coconut milk, creamy peanut butter, and coconut sugar to create a luscious sauce
- Soy sauce and sriracha for added flavor
- Fresh cilantro and crushed peanuts for a gorgeous garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Ready to savor the flavors of this Beef Satay? Let’s dive into the steps:
1. **Marinate the Meat and Mushrooms:** In a food processor, blend the kecap manis, shallot, garlic, lemongrass, coriander, ginger, salt, fish sauce, oil, nutmeg, and white pepper until it reaches a mostly smooth consistency. Set aside 1/4 cup of this mixture in a small bowl. Place the remaining mixture in two large ziplock bags—one for the steak and one for the mushrooms. Add the steak and cumin to one bag and the mushrooms along with 2 tablespoons of water to the other. Seal and massage to evenly coat everything. Pop them in the fridge to marinate for 30 minutes, up to two hours for maximum flavor.
2. **Prep the Coconut-Peanut Sauce:** Mix all the sauce ingredients in the food processor and blend until velvety smooth. Try it and add additional soy sauce if you like it a bit saltier. Store it in the fridge for later!
3. **Get Grilling:** Preheat the grill to medium-high. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning. Thread the mushrooms onto skewers and the steak cubes onto separate skewers. It’s fun to archive a ‘meat on one, veggies on the other combo’! Discard the marinade and brush each skewer with the reserved kecap manis mixture.
4. **Grill Away:** Place the skewers on the grill, basted side down, and baste the tops too. Grill them until charred and caramelized, about 6 to 10 minutes.
5. **Serve with Flair:** Transfer to a platter, drizzle with your coconut-peanut sauce, and don’t forget those crushed peanuts and fresh cilantro for garnish. Enjoy immediately with extra sauce on the side!
Pro Tips for Making This Recipe
- For a little extra zing, add a sprinkle of fresh lime juice directly onto the skewers just before serving.
- Don’t skip resting your meat after grilling, as it keeps the juiciness intact.
- Ensure the grill is hot enough before adding your skewers to achieve that perfect caramelization.
How to Serve
This Beef Satay pairs beautifully with a variety of side dishes like:
- Fluffy jasmine rice or coconut rice.
- Fresh summer salad tossed with a tangy dressing.
- Chilled beverages, perhaps a refreshing iced tea or a chilled white wine, to complement the flavors.
Whether for a festive gathering or a laid-back weekend, this dish impresses!
Make Ahead and Storage
Leftovers can last in the fridge for about 3 days—though I kind of doubt there will be any! If you dare face the haunting reminder of a delicious meal you have yet to enjoy, you can freeze the grilled skewers for up to a month. When ready, simply reheat on the grill or in the oven until warmed through. They can even taste better the next day, as the flavors meld.
FAQ
Can I make this gluten-free? Absolutely! Just swap out the soy sauce with a gluten-free alternative, and you’re good to go.
What if I don’t have lemongrass? No worries! You can use a bit of lemon zest mixed with lime juice to mimic that fresh flavor.
Can I use an air fryer or slow cooker instead? Sure! An air fryer can give you a beautiful crisp without the hassle of grilling, and a slow cooker is a great option for a mouth-watering beef dish, though you’ll miss the charred flavor.
I hope this dish brings as much joy to your table as it does to mine. I’d love to hear how your cookout goes—either drop a comment or connect with me on social media to share your creations!
Beef Satay with Mushrooms and Coconut-Peanut Sauce
Ingredients
Beef and Mushroom Satay
- ¾ cup kecap manis or oyster sauce
- 1 large shallot, thinly sliced (about 1/3 cup)
- 2 cloves garlic, finely chopped
- 1 tbsp fresh lemongrass, finely chopped (from 2 stalks)
- 2 tsp ground coriander
- 2 tsp grated fresh ginger (peeled)
- 1 tsp kosher salt
- 1 tsp fish sauce
- 1 tsp vegetable oil
- ½ tsp ground nutmeg
- ¼ tsp ground white pepper
- 1 lb skirt steak, flank steak, or bavette steak, cut into 1-inch pieces
- ¾ tsp ground cumin
- 1 lb mixed fresh mushrooms (baby portobello and baby shiitake, stemmed, about 5 1/2 cups)
- 2 tbsp water
- 2 tbsp lime juice
Coconut-Peanut Sauce
- ½ cup unsweetened coconut milk, well-stirred
- ¼ cup creamy peanut butter
- 2 tbsp fresh lime juice
- 2 tsp coconut sugar or jaggery or demerara sugar or honey
- 2 tsp soy sauce, plus more to taste
- 2 tsp sriracha or chile oil
- 2 tsp fresh cilantro, finely chopped
- 1 clove garlic, finely chopped
Garnish
- crushed peanuts for garnish
- chopped fresh cilantro leaves for garnish
Instructions
- In a food processor, blend kecap manis, shallot, garlic, lemongrass, coriander, ginger, salt, fish sauce, oil, nutmeg, and white pepper until mostly smooth, about 1 minute.
- Reserve 1/4 cup of the mixture. Divide the remaining among 2 ziplock bags: Add steak and cumin to one bag, and mushrooms and water to the other.
- Marinate both bags in the refrigerator for 30 minutes to 2 hours.
- Whisk lime juice into the reserved mixture and set aside. Soak the skewers in water for at least 30 minutes.
- For the coconut-peanut sauce, blend all ingredients in a food processor until smooth; refrigerate until ready to serve.
- Preheat the grill to medium-high (400°F to 450°F). Thread mushrooms and steak onto skewers without gaps.
- Discard marinade. Brush the skewers with the reserved kecap manis mixture and grill for 6-10 minutes, turning occasionally.
- Transfer skewers to a platter, drizzle with coconut-peanut sauce, and garnish with crushed peanuts and cilantro. Serve with additional sauce.