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How To Make Beef Satay

How To Make Beef Satay

In this step by step tutorial Caroline MiLi Artiss, Malaysian cookery expert, shows you how to make delicious beef satay skewers. These are great cooked on the griddle, or even better on the barbecue.


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  • 1 kg beef
  • 6 medium shallots
  • 1 tsp chilli powder
  • 2 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp fennel seeds
  • 3 garlic cloves
  • 1 tsp salt
  • peanut or sunflower oil
  • 200 g roast peanuts
  • 1 satay marinade
  • 2 coconut milk
  • 2 brown sugar
  • 1 lemon, juiced


Trim the fat off your steak, then cut it into small bite-sized chunks and place them in a bowl.

Add to your blender: the peeled onion, chilli powder, ground coriander, turmeric, cumin, fennel seeds, garlic, 1 tbsp of brown sugar, salt, juice of half a lemon and some oil. Blend until you have a paste.

Add the marinade to the cubes of beef, saving about 2 tbsp of the mixture, and mix well.

Soak some wooden skewers, then push about 3-4 pieces of beef onto each stick. Cover the prepared skewers in cling film and leave for about 2 hours, or longer.

Grind up the peanuts in the blender.

Heat some oil in a pan, then add the reserved marinade. Fry until it turns a dark brown colour, then add 1 tbsp of brown sugar, the peanuts, a little water, juice of half a lemon, coconut milk, and cook for about 3 minutes.

Heat a griddle pan until smoking hot, drizzle over some oil, then fry your satay sticks. Cook for a few minutes on each side.

Serve the skewers with the peanut sauce.