Beef Satay

Ingredients

• 125 g (½ cup)smooth peanut butter
• 120 ml (½ cup)soy sauce
• 4–5 tbspsriracha, plus more if you like
• 398 ml (1 can)coconut milk
• 1lime, juiced
• ½ stalklemongrass
• 3 clovesgarlic, minced
• 2spring onions, dark green parts
• 600 gflank steak
• As much or as little as you likesugar snap peas, baby corn and carrot
• 70 g (½ cup)peanuts
• A pinchsalt and pepper
• 1 tspgarlic powder
• As neededolive oil

Instructions

1. 1

   Mix the sauce

   In a large bowl or measuring jug, whisk together the peanut butter, soy sauce, sriracha, coconut milk and lime juice.

2. 2

   Divide the sauce

   Once smooth, set aside half of the mixture for dipping. Stir the garlic, lemongrass and spring onion into the remaining half.

3. 3

   Marinate the beef

   Cut the flank steak into pieces and toss it in the sauce with the aromatics. Cover and marinate in the fridge for at least 30 minutes.

4. 4

   Heat the oven

   Preheat the oven to 220°C (425°F).

5. 5

   Season the vegetables

   On a large baking tray, coat the vegetables and peanuts with olive oil, salt, pepper and garlic powder.

6. 6

   Arrange the tray

   Spread the vegetables and peanuts out evenly on a baking tray. Once the beef has marinated, arrange it in a single layer on a rack over another baking tray to catch the drippings. The beef can also be marinated the night before.

7. 7

   Roast everything

   Roast everything in the oven for 10–12 minutes.

8. 8

   Serve with sauce

   Serve with the peanut sauce you set aside earlier.

What is beef satay?

Satay is a Southeast Asian style of skewered, grilled meat commonly served with a peanut sauce. This version takes the flavours of satay and adapts them into a tray-roast dinner with flank steak and vegetables.

Peanut butter, coconut milk, lime and sriracha make a rich, tangy sauce, while lemongrass, garlic and spring onion bring aromatic flavour to the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 43g protein, 39g carbs, 49g fat.

The steak provides most of the protein, while the peanut butter and peanuts contribute both fat and some protein. Coconut milk and peanut butter are the main sources of fat, and the vegetables and sauce supply most of the carbohydrates. For a more balanced plate, serve it with extra vegetables or a modest portion of rice.

Build a balanced sauce

Peanut butter: whisk it thoroughly with the coconut milk and soy sauce so the sauce is as smooth as possible before dividing it.

Heat and acidity: start with 4 tablespoons of sriracha, then add more if you want a spicier sauce. Lime juice brightens the richness.

Marinate the steak

Cut the flank steak into pieces before adding it to the seasoned half of the sauce, so the marinade can coat the surfaces. Give it at least 30 minutes in the fridge; marinating overnight is also an option in the recipe.

Keep the reserved dipping sauce separate from the raw beef marinade. It is set aside before the beef is added.

Arrange for roasting

Vegetables and peanuts: coat them lightly with olive oil and seasonings, then spread them evenly across a baking tray. A single layer helps them roast rather than steam.

Beef: arrange the marinated pieces in a single layer on a rack over a tray to catch drippings, as directed. The recipe roasts everything at the same temperature, so check the beef and vegetables as the cooking time approaches its end.

Check the doneness

The recipe gives a roasting time of 10–12 minutes, but the result depends on the size and thickness of the beef pieces and how your oven runs. Cut into a piece to check it, or use a food thermometer if you have one.

Vegetables should be hot and tender with some bite; thinner pieces of carrot may cook faster than baby corn or sugar snap peas.

Make it a meal

Serve the beef and vegetables with the reserved sauce for dipping or spooning over the top. Rice would make a simple accompaniment, though it is not included in the recipe ingredients.

Choose a mix of vegetables with different textures, such as crisp sugar snap peas, sweet baby corn and finely sliced carrot.

Recipe notes & tips

• Use a measuring jug to mix the sauce and make dividing it into two portions easier.
• Cut the beef into evenly sized pieces so they roast at a similar rate.
• Keep the vegetables in a single layer for better roasting.
• Add sriracha gradually and taste the sauce before adding more.
• If marinating overnight, cover the beef and keep it refrigerated.
• Save the clean, reserved sauce for serving rather than using sauce that has touched raw beef.

Variations

• Add ginger: finely grate a little into the marinade for extra warmth.
• Use chicken: cut it into even pieces and roast until thoroughly cooked.
• Swap the vegetables: use sliced peppers or broccoli in place of some of the listed vegetables.
• Make it milder: reduce the sriracha and serve more on the side.
• Add rice: serve with cooked rice to make the meal more substantial.

Common mistakes to avoid

• Skipping the marinade: give the beef at least 30 minutes in the fridge for the flavours to develop.
• Crowding the vegetables: spread them out so they roast instead of steaming.
• Uneven beef pieces: cut them to a similar size so they cook more evenly.
• Using the marinade as a dip: set the dipping sauce aside before adding the raw beef.
• Overdoing the heat: begin with 4 tablespoons of sriracha and add more to taste.

How to store

Refrigerate leftover cooked beef and vegetables in a covered container for up to 3 days. Store the reserved sauce separately, and reheat the food until piping hot; a microwave or a covered pan over a low heat both work.

Frequently asked questions