GF, DF

Super tasty and super quick, these beef skewers will have you licking your fingers clean any day of the week! Juicy chunks of beef are grilled in a punchy sauce and drizzled with a spicy satay peanut sauce. Served as a main or starter, these skewers are sure to be a winner!

I like to serve these skewers topped with crushed toasted peanuts, coriander and fresh chili. When serving these as a weeknight meal for the family, I like to lay them on a bed of coconut rice and accompany them with a fresh cucumber and snap pea salad. The coconut rice soaks up all the meat juices and is so delicious drizzled with the peanut sauce. They are also a great summer starter to serve to guests when entertaining outdoors.

What's in this recipe?

Peanut sauce

Peanut butter
I like to use natural smooth peanut butter here as it has no added sugars or oils and has authentic peanut flavour. This is what makes the sauce creamy and glossy, the perfect drizzling consistency.
Coconut milk
Coconut milk is used to thin the sauce and give it a creamy mouthfeel and slight coconut flavour. Can be substituted with water.
Honey
A dash of honey just adds a little sweetness and helps the flavours to sing in this sauce. Can be substituted with brown sugar however I prefer to use a non-refined sweetener when cooking for the family.
Soy sauce
Soy sauce adds saltiness and umami flavour to the sauce. Be sure to use a gluten free soy sauce or tamari if serving to people with gluten intolerances.
Chili flakes
Chili flakes add warmth to the sauce and make it come alive! Feel free to leave this out or add less if sensitive to chili.
Lemon juice
Fresh lemon juice adds acidity and helps to cut through the richness of the peanut butter. It brings the flavours out and makes the sauce not so gluggy. Can be substituted with fresh lime juice or apple cider vinegar.

Satay beef skewers

Beef rump
Beef rump steak is the preferred cut here as it has good beefy flavour and holds it shape well when diced. It has a mid-range price point but goes a long way in this recipe when cut into pieces and flavoured compared to eating it as regular steaks.
Coconut milk
Coconut milk is used to thin the marinade and give the beef a slight coconut flavour.
Soy sauce
Soy sauce adds saltiness and umami flavour to the marinade. Be sure to use a gluten free soy sauce or tamari if serving to people with gluten intolerances.
Honey
Honey helps to caramelise the beef and give it delicious crispy edges when grilled. The touch of sweetness helps to round out the flavours. Can be substituted with brown sugar however I prefer to use a non-refined sweetener when cooking for the family.
Baking soda
Baking soda is my secret tenderising ingredient here! This secret ingredient will keep your rump tender and juicy - don’t be tempted to skip it!
Curry paste
Thai red curry paste (I use Maesri brand) gives the marinade flavour and fragrance. It also helps to give the beef its beautiful red flavour.
Curry powder
Curry powder gives these skewers further flavour and colour and reinforces the flavours in the curry paste.
Garlic
Fresh garlic gives the beef an extra fresh zing. Please use fresh garlic not the jarred stuff as it has a sickly-sweet fake taste that will overpower other flavours.

Step-by-step photos

Soaking skewers

Marinading the beef

Putting the beef onto the skewers

Grilling the beef