You won’t be able to resist this Beef Satay—it’s tender, flavorful, and the dipping sauce adds just the right kick!
This Malaysian Satay, paired with a sweet and sour dipping sauce, is a game-changer that’ll keep you coming back for more.
Malaysian cuisine has influenced many dishes in neighboring regions like Thailand and Indonesia. I’ve tried both Thai and Indonesian Satay, but I had no idea that Satay originated from Malaysia! That’s how I discovered this delicious Malay Sambal—a little jar I stumbled upon at Whole Foods. I used it to marinate the beef, and then again to make the sweet and sour dipping sauce for the finished satay.
The Sambal is a flavorful mix of fresh red chilies, oil, dried shrimp, garlic, sugar, dried chilies, fermented shrimp paste, salt, and vinegar. If these ingredients sound familiar, it’s because Malaysian Sambal shares roots with Indonesian Sambal, often used in Thai stir-fries. Malaysian food is an incredible blend of Malay, Chinese, and Indian traditions, with Indonesian, Thai, Portuguese, and Middle Eastern influences.
Reasons to Love Malaysian Satay
- Beef Satay is a quick and easy recipe that’s perfect for busy weeknights or weekend grilling sessions.
- This dish is incredibly versatile—you can enjoy it as a main dish, appetizer, or even a snack.
- The marinated beef in the Beef Satay recipe stays tender and juicy, even after grilling.
Recipe Ingredients
- Malaysian Hot Chili Sambal: It gives the beef that spicy, savory punch you just can’t get enough of.
- Fish Sauce: Adds that salty, umami goodness that really makes the flavors pop.
- Brown Sugar: A touch of sweetness that cuts through the heat and brings everything together.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Variation: Try adding minced garlic and fresh ginger to the marinade—they bring a warm, zesty kick. A sprinkle of cumin or coriander adds an earthy depth, while chopped fresh cilantro or mint can give a fresh, vibrant finish.
- Meat Alternative: This recipe is just as delicious with chicken thighs or pork tenderloin. Both soak up the marinade and stay juicy. Even turkey breast works well—just keep an eye on the grilling time to avoid drying it out.
How to Make Beef Satay
Step #1: Toss the beef pieces with ¼ cup of the hot chili sambal. Refrigerate overnight, or for at least 4 hours.
Step #2: Soak 4 wooden skewers in water for 30 minutes to prevent burning. Thread the beef pieces onto the wooden skewers.
Step #3: Make the dipping sauce by combining 1 tablespoon sambal with the fish sauce, vinegar, and brown sugar in a small bowl.
Step #4: Heat a greased grill pan over medium-high heat until nearly smoking. Cook the beef skewers for 60-90 seconds, then use tongs to turn them over. Cook for another 60-90 seconds before removing from the grill pan.
Step #5: Serve the beef skewers hot with a side of dipping sauce.
Expert Tips
- Baste with Marinade: For extra flavor, baste the skewers with some of the leftover marinade during grilling. Just be sure to use fresh marinade, not what the beef was soaking in, to avoid contamination.
- Use Metal Skewers for Even Cooking: If you have metal skewers, use them instead of wooden bamboo skewers. They conduct heat better, ensuring the beef cooks evenly from the inside out.
FAQs
For Beef Satay, tender cuts like petite sirloin, ribeye, flank steak, or skirt steak work best. These cuts are flavorful and absorb the marinade well, staying juicy and tender even after grilling. Avoid tougher cuts like chuck or round, as they may not yield the same tender results.
A sweet and sour dipping Satay sauce made with sambal, fish sauce, rice vinegar, and brown sugar pairs perfectly with Beef Satay. You can also try peanut dipping sauce for a classic and rich alternative.
Storage Info
Store your Beef Satay leftovers in an airtight container and refrigerate for up to 3 days. To freeze, wrap the skewers in foil and place them in a freezer-safe bag for up to 2 months.
To reheat, thaw in the fridge overnight if frozen, then reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Avoid microwaving to prevent the beef from becoming tough.
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Beef Satay Recipe
Ingredients
- 1 lbs petite sirloin steaks - cut into bite-sized pieces
- 1/4 cup + 1 tbsp Malaysian Hot Chili Sambal
- 1 tablespoon fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
Instructions
- Toss the beef pieces with ¼ cup of the hot chili sambal. Refrigerate overnight, or for at least 4 hours.
- Soak 4 wooden skewers in water for 30 minutes to prevent burning. Thread the beef pieces onto the wooden skewers.
- Make the dipping sauce by combining 1 tablespoon sambal with the fish sauce, vinegar, and brown sugar in a small bowl.
- Heat a greased grill pan over medium-high heat until nearly smoking. Cook the beef skewers for 60-90 seconds, then use tongs to turn them over. Cook for another 60-90 seconds before removing from the grill pan.
- Serve the beef skewers hot with a side of dipping sauce.
NOTES
Nutrition
I loved the heat and how well the marinade flavored the beef.
Thanks for the recipe! I’ve got a vacant spot on my list of 101 Small Plate recipes that this is going to fill. Delicious!