Malaysian Beef and Chicken Satay with Spicy Peanut Sauce

Wed, 26 August 2026

Ingredients Beef Satay 

1 lb (450 g) beef sirloin, thinly sliced

Or 500gm skinless chicken Tighe (diced)

10 bamboo skewers, soaked in water for at least 30 minutes Marinade 

½ teaspoon chili powder 

1 tablespoon ground coriander 

1 teaspoon turmeric powder 

1 shallot, peeled and halved 

1 garlic clove, peeled 

1 stalk lemongrass, white part only, cut into 1-inch pieces

1 tablespoon sugar * ½ teaspoon salt 

2 tablespoons oil 

1–2 tablespoons water, as needed

Instructions

1. Prepare the marinade: Add all the marinade ingredients to a blender or food processor. Blend until a smooth paste forms, adding a little water if necessary.

2. Marinate the beef/ chicken: Place the sliced beef or chicken in a bowl and add the marinade. Mix well to ensure every piece is coated. Cover and refrigerate overnight for the best flavour.

3. Prepare the skewers: Thread 3–4 pieces of marinated beef or chicken onto each soaked bamboo skewer. Repeat until all the beef has been used.

4. Grill the satay: Preheat a charcoal or outdoor gas grill to medium-high heat. Grill the skewers, turning occasionally, until the beef or chicken is cooked through and lightly charred on the edges.

5. Serve: Serve the hot beef & chicken satay with spicy peanut sauce and your favourite accompaniments.

Spicy Peanut Sauce Ingredients

1 tablespoon oil

1–3 tablespoons chili powder, to taste 

1½ tablespoons ground coriander 

¾ teaspoon ground cumin

3 stalks lemongrass, white part only, cut into 1-inch pieces

¾-inch piece galangal, sliced

4 garlic cloves, peeled

3 shallots, peeled

½ teaspoon salt

1½ tablespoons sugar

1 cup crushed peanuts

200 ml coconut milk

Water, as needed

Additional salt and sugar, to taste

Instructions

1. Make the spice paste: Blend the chili powder, coriander, cumin, lemongrass, galangal, garlic, shallots, salt, and sugar until smooth. Add a little water if needed to help the ingredients blend.

2. Cook the paste: Heat the oil in a saucepan over medium heat. Add the spice paste and stir-fry until fragrant. Continue cooking until the oil begins to separate from the paste.

3. Add the peanuts and coconut milk: Stir in the crushed peanuts and coconut milk. Bring the sauce to a quick boil, stirring well.

4. Simmer: Reduce the heat to low, cover, and simmer for 5–10 minutes, stirring occasionally.

5. Adjust the seasoning: Taste and add more salt or sugar as needed. If the sauce is too thick, add a small amount of water or coconut milk until you reach your desired consistency.

6. Serve: Transfer the peanut sauce to a serving bowl and serve alongside the grilled beef satay. Tip: For a more traditional satay experience, serve with sliced cucumber and red onion, along with the peanut sauce