Kitchen notes · a little help before you start
Beef Satay with Thai Peanut Sauce
Beef Satay with Thai Peanut Sauce brings together steak, coconut milk, and curry powder. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 1470 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
3. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
Get to know the ingredients
Steak
Look at how this ingredient comes into the method: In fact, if it's medium rare like with steaks, it is a bit more chewy than ideal).
Coconut milk
Look at how this ingredient comes into the method: If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
Curry powder
Look at how this ingredient comes into the method: If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Beef Satay with Thai Peanut Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the saucepan. Read the first preparation step before you get going: If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Don't be afraid to cook to well done, this beef is…
Is there another preparation step to plan for?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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