Malaysian Beef Satay Recipe

Name: Malaysian Beef Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef steak, cut into long, thin strips (or other meat); 1 tablespoon vegetable oil; 1 teaspoon fennel seed; 1 teaspoon fenugreek seeds; 2 red chilies, chopped finely; 2 garlic cloves, peeled and crushed (or finely diced); 1 tablespoon Thai red curry paste; 7 fluid ounces coconut milk; 1 red chili pepper, finely diced; 1 tablespoon lime juice; 2 fluid ounces fish sauce; 2 tablespoons chunky peanut butter; 1 tablespoon roasted peanuts, chopped; 2 green onions, finely chopped

Servings: persons

1 lb beef steak, cut into long, thin strips (or other meat)
1 tablespoon vegetable oil
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
2 red chilies, chopped finely
2 garlic cloves, peeled and crushed (or finely diced)
1 tablespoon Thai red curry paste
7 fluid ounces coconut milk
1 red chili pepper, finely diced
1 tablespoon lime juice
2 fluid ounces fish sauce
2 tablespoons chunky peanut butter
1 tablespoon roasted peanuts, chopped
2 green onions, finely chopped

1
If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
2
Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
3
Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
4
Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
5
Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
6
While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb beef steak, cut into long, thin strips (or other meat), 1 tablespoon vegetable oil, 1 teaspoon fennel seed, 1 teaspoon fenugreek seeds, and more.

Yes, Malaysian Beef Satay falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Beef Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions