Thai Beef Satay Skewers


Thai Beef Satay Skewers

Slightly revised from

Makes 4 servings

Per serving

½ protein serving

3 condiments

½ Optional snack


•             1 pound skirt steak – cut in 1 inch strips

•             2 tablespoons lemon juice

•             2 tablespoons fresh ginger – grated

•             2 tablespoons low sodium soy sauce

•             2 cloves garlic – grated

•             1 tablespoon chili paste (such as Gourmet Garden)

•             1 teaspoon fish sauce

•             wooden skewers – soaked in water

•             scallions – optional garnish

Peanut Dipping Sauce

•             4 tablespoons PB2 powdered peanut butter

•             1 tablespoon soy sauce

•             1 tablespoon lemon juice

•             1 teaspoon fish sauce

•             1 teaspoon chili paste – more or less to taste

•             warm water


1.    In a medium glass bowl, whisk together beef marinade: lemon juice, ginger, soy sauce, fish sauce, garlic and chili paste. Add beef strips to the bowl and toss well to coat. Let sit at room temperature for 20-30 minutes or marinate in the refrigerator for up to overnight.

2.    Prepare peanut dipping sauce by whisking together all ingredients in a small bowl. Slowly add in warm tap water, about a tablespoon at a time, until you reach desired consistency. Reserve for later.

3.    To cook beef skewers, carefully thread each strip on soaked skewers. Grill over medium-high heat for 2-3 minutes per side for medium rare.

4.    Let been skewers rest for 10 minutes before serving with reserved peanut dipping sauce.

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