Go Back
Beef Satay with Mushrooms and Coconut-Peanut Sauce

Beef Satay with Mushrooms and Coconut-Peanut Sauce

Ava Thompson
A delicious skewered dish featuring marinated beef and mushrooms served with a creamy coconut-peanut sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Asian
Servings 4 people
Calories 400 kcal

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.

Notes

Ensure skewers are soaked to prevent burning. Adjust spice levels in the peanut sauce as desired.
Keyword Beef, Grilling