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Thai Satay Beef

Stage 1 - Satay Sauce

With only six ingredients this is my type of recipe and it creates heaps - the sauce keeps well in the fridge for a couple of weeks if stored in an airtight container.


400ml coconut milk
6 tablespoons ground peanuts (more or less depending on whether you prefer smooth or crunchy - you can substitute 4 tablespoons of peanut butter but this doesn't give as good a flavour and makes the end result a lot oilier).
1-1 1/2 tablespoons masaman curry paste (now the secret is to buy good quality paste from an oriental supermarket - if you can, try to find the Maesri brand - comes in small brightly coloured cans similiar in size to a small can of tuna).
1 tablespoon sugar
1 1/2 tablespoons fish sauce
2 tablespoons water


In a saucepan stir coconut milk over heat until boiling.
Reduce heat and add curry paste, stir until blended. Let simmer for about 5 minutes.
Add peanuts and stir.
Add sugar and fish sauce. Stir until sugar has dissolved.
Add water and stir continuously and vigorously over high heat for about 10 minutes. Sauce will reduce and will thicken further on standing. (The secret here is to keep the heat up and to keep stirring).

Now the hardest thing is deciding how to use the sauce - a few options:

Use as a marinade
Serve in small bowls as a dipping sauce for kebabs (we did this at our most recent BBQ - very authentic !)
Use in the following recipe:

Satay Beef

You can substitute the beef for any type of meat (chicken also works well). We made this for a recent Thai dinner party and it was described as 'superb'.


1 tablespoon cooking oil
1 onion, sliced into chunks
1 clove garlic crushed
300 - 400 grams beef.  The secret to melt in your mouth stir fry beef is to buy porterhouse fillet (or similar).
5 tablespoons satay sauce (more or less to taste)
2 teaspoons sugar
1 1/2 teaspoons fish sauce
2 tablespoons water
1 teaspoon roast chilli paste (found at your local oriental supermarket and
is a great addition to any pantry)
1 teaspoon soy sauce
1 tablespoon oyster sauce


Sear steak on both sides. Remove from heat and using a sharp knife cut paper thin slices on the diagonal. Much better than the pre cut beef strips you can buy which are always tough as boot leather.
Heat oil in frypan, add garlic and onion and stir fry until onions are tender.
Add meat and oyster sauce. Stir fry for about 3-4 minutes.
Add sugar, fish sauce, soy sauce, chilli paste, and water (if needed). Stir until blended.
Add satay sauce (the recipe actually calls for 2-3 tablespoons but I add a couple of extra for good measure).
Serve with steamed rice and asian greens.

You will never need to pop down to the local takeway ever again.

[Submitted by TY]  

I found this recipe at Cookings:  https://members.tripod.com/cookings_oz

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