Beef Satay

Notes: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill.

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 33%
  • Protein: 13g
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Carbohydrate: 3.9g
  • Fiber: 0.1g
  • Sodium: 32mg
  • Cholesterol: 38mg


  • 1 1/2 pounds boned beef top sirloin, fat-trimmed
  • 1/4 cup spice paste
  • 2 tablespoons chopped palm sugar or firmly packed brown sugar


  1. 1. Cut meat into 3/4-inch chunks.
  2. 2. Mix spice paste and sugar. Coat meat with mixture.
  3. 3. Thread meat equally onto skewers.
  4. 4. Lay skewers on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) and cook, turning to brown on all sides, 6 to 8 minutes. Serve hot or at room temperature.
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