Beef Satay & “Real” Thai Peanut Sauce

Satay and peanut sauce is a classic Thai street food that's usually made from pork, but the satay that was first introduced to Thailand via Indonesia was made from beef and lamb. This is an ode to the original satay, complete with an authentic recipe for Thai peanut sauce, of course (no peanut butter!). It's a recipe perfect for summer grilling and for a crowd, it's also gluten free!

00:00 Intro
00:39 How to make satay marinade
02:25 How to prep beef for satay - tip for tender beef
04:41 Marinating beef
05:32 How to make Thai peanut sauce
07:56 A free resource for navigating beef cuts (sponsored)
09:23 How to skewer the beef
10:40 Grilling beef satay + tip for not burning the skewers
11:10 Plating and tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[cameronmccoy]

That takes me back. I worked in a Thai Restaurant when I was 18 and the grilling the satay was the first thing I learned in the kitchen. I always like to eat the satay as an appetizer with Pad Thai because I would pour the leftover peanut sauce on my noodles. I figured since it was served with crushed peanuts on top, that peanut sauce made sense and it was AWESOME that way. My boss never said anything or looked at me funny when I did it, so I figured it was ok, lol. So skip the toast, eat it with Pad Thai!

[imissmydog]

What’s unique about our Peanut Satay Sauce from my home town in Malaysia is that we mix in a can of Crushed Pineapple (with the juice) into it (other places in Malaysia don’t). This lightens the heaviness of the peanut sauce, just like a pineapple gives freshness to a pizza. Give it a try because you can eat a lot more peanut sauce because it’s not too rich anymore, leaving you feeling bloated. (If we don’t want to go to the trouble of making it ourselves, we use 1 jar of Yeo’s Satay Sauce mixed with 1 medium can of Crushed Pineapple.) We eat satay with Pressed Rice (press down on plate, no need to wrap it up), Red Onion chunks and Cucumber pieces.

[kristinamercado]

Not only was this video great quality information but she made watching it a complete pleasure. Great energy and sense of humor ❤

[aragmarverilian]

It always puts a huge smile on my face, when I see that mortar and pestle.

[dhnchng]

ok WOW. I just made this sauce to eat with a more simple pan fried beef (didn't want to deal with marinading or grilling) and it was incredible. Like, I.. just want to sit there and eat it by the spoonful. MAKE THE SAUCE EVERYONE

[BB-hngn]

I love the way you explain everything. You give a rhyme and reason for everything as you go along. Thank you. It’s a pleasure to watch your video. 🙂

[lisahinton]

I love your humor! "This would be good on cardboard, I tell you!" I agree - it sure would be! Thank you for the tips (such as covering the tip of the skewer, which I've never done but sure will from now on) and suggestions. Well done!

[yityong]

Love that expression of you and hitting the table when you were tasting the satay. So genuine, so natural.

[TheMissBeki]

I would consider myself a decent cook and have been cooking for over 35 years, however, I just learned so much from just one single video from you . I am super impressed and also super hungry lol . I will def be trying this one and subbing. Thank you x

[arthurvandijk]

finally, after 35 years I have found the one and only recipe for the Thai Peanut Sauce...I just made it myself and I am flabbergasted.. A big thanks & matching hug to Pai! I may add some peppers though ... best regards from The Netherlands

[kimmyarbo]

I’m Indo and prefer the way we marinate our pork, however, I MUCH prefer Thai peanut sauce to ours! Thanks for sharing! Love your chancel!

[johntomasik]

Good hint on slicing against the grain.

One lazy-man's way to tenderize meat (works with beef, chicken, and pork) is to slice the meat then soak it in about 1 teaspoon of baking powder with a cup of water. Soak it for about 45 minutes to an hour. Then, rinse the meat off. Amazed me how tender the meat would be from this simple step.

[arejetko]

Your recipes are super, but it's your sparkling personality and lively presentation that make them exceptional. What a Thai dish with no cilantro!? Keep rocking the kitchen!

[breaky]

Nothing better than delicous sateh with homemade peanut sauce, grilled on the BBQ. Memories....

[OriginalGriff]

I tried this tonight, and it's the closest I've ever come to how I remember eating street Satay in Bangkok back in the 80's. Really good, thank you loads!

[josephalexander]

Watching you cook is fun. Your enthusiasm and passion is welcome. I love Thai food. If you have never done a specific curry video, could you please record a video on the different curries. I prefer spicy dishes, although spicy is not always appropriate. Thank you for sharing.

[leewinkler]

Thanks. All three recipes look great, so glad you included the simple cucumber pickle recipe! Look forward to trying them out. That kitchen grill looks like a useful tool for winter weather!

[spiderboss]

Thanks for sharing the secret of peanut sauce😜. The beef satay do bring back my good memory of enjoying beef satay from the street!
I am going to try the cucumber salad tonight.

[elfbeauty]

Thank you thank you thank you for this recipe! So happy this beef satay doesn't use shrimp paste! Seems like in restaurants in my country there's always some mix of shrimp in satay and I always get sad cuz then I won't be able to eat it. Will definitely try this recipe! Always enjoy your energy in your videos! 🥰

[stevesnvegas]

I am DEFINITELY making this! My mouth was watering the minute the skewers hit the grill!