Beef Skewers with Peanut Dipping Sauce

Popular in Thai restaurants, these skewered pieces of marinated meat are known as "satay" and can be served as a snack, appetizer, or main dish.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, September 2003


  • 3 cloves garlic, minced
  • 1/4 cup plus 1 teaspoon soy sauce for dipping
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon light-brown sugar
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red-pepper flakes
  • 1 pound boneless rib-eye roast, sliced against the grain into 32 3-by-1/4-inch strips
  • 2 teaspoons canola oil
  • 1/3 cup reduced-sodium canned vegetable broth, or water
  • 1/4 cup smooth peanut butter
  • 1/2 teaspoon ketchup
  • 1/4 teaspoon rice vinegar
  • Coarse salt and ground pepper
  • Sesame Rice, for serving (optional)


  1. In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and red-pepper flakes. Thread 2 pieces of beef onto each of 16 skewers; arrange in a shallow dish. Pour marinade over beef; refrigerate covered 45 minutes or preferable overnight, turning once.

  2. Meanwhile make dipping sauce: Heat canola oil in a small saucepan over medium heat. Add remaining garlic; cook, stirring, until soft, 3 minutes. Add broth and 1/4 cup water; bring to boil. Remove from heat; whisk in peanut butter, ketchup, vinegar, and remaining teaspoon soy sauce. Let cool completely.

  3. Heat a grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1 to 2 minutes per side for medium. Serve hot with dipping sauce on the side.

Cook's Notes

Dipping sauce can also be refrigerated overnight and gently reheated before serving.


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