Food & Cooking Recipes Appetizers Finger Food Recipes Chicken and Beef Satay with Peanut Sauce 3.5 (13) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Yield: 40 to 50 pieces To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill. Ingredients 1 ½ pounds fillet of beef, or 4 whole chicken breasts 1 tablespoon chopped fresh ginger 1 onion, cut into chunks 4 cloves garlic 1 cup low-sodium soy sauce 1 teaspoon sambal (Indonesian chile paste), or 1 hot red chile Juice of 1 lemon 2 tablespoons sugar ½ teaspoon ground cumin 2 tablespoons toasted sesame oil Peanut Sauce Directions Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce. Rate it Print