Beef Satay with Thai Dipping Sauce



15 min


25 min


4 servings

Beef Satay with Thai Dipping Sauce

Photo: Ryan Schulz

This allergy-friendly take on beef satay uses soy nut butter in the dipping sauce, so it's safe for those allergic to peanuts and treenuts.


  • 2 tbsp low-sodium soy sauce
  • 1 tbsp vegetable oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp brown sugar
  • 2 tsp chopped garlic
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • salt
  • black pepper
  • 1 1/2 lb beef strip loin , or sirloin, trimmed and sliced about 1/4-in/ thick
  • 1 tbsp coarsely chopped cilantro , optional

Dipping Sauces

  • 1/2 cup coconut milk
  • 1/4 cup soy nut butter , or your favourite peanut butter substitute
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp red curry paste
  • 2 tsp cider vinegar


  • Combine soy sauce, oil, lemon juice, brown sugar, garlic, turmeric and coriander and season with salt and pepper. Add meat and toss to coat. Reserve.
  • Combine coconut milk, peanut butter substitute, soy sauce, curry paste and vinegar in a saucepan over medium-low heat. Cook for 3 min, whisking constantly until flavours in sauce combine. Remove from heat. Thin with a little warm water if desired.
  • Thread meat onto metal skewers (or bamboo skewers soaked in water). Heat grill pan over high. Working in batches, grill beef for 1 to 2 min or until it is medium-rare. Sprinkle with cilantro if desired and serve with dipping sauce.


If almond butter is an acceptable choice for your family, it is delicious in the dipping sauce. If using, add about 1 tbsp of sugar to the sauce.

Nutrition (per serving)

  • Calories
  • 440,
  • Protein
  • 42 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 25 g,
  • Fibre
  • 2 g,
  • Sodium
  • 509 mg.

Photo by Ryan Schulz.