, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Beef satay skewers
Ingredients
- 1½ lbs 650 g sirloin steak or rump steak, cut into 1/4-inch (6 mm) thick stripssirloin steaks or rump steak, cut into 1/4-inch (6 mm) thick strips or boneless chicken thighs
- ¼ cup 60 ml coconut milk
- 1 tbsp 1 tbsp tamari soy sauce or fish sauce
- 1 tbsp 1 tbsp coconut oil
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp fresh ginger freshly grated
- 2 tsp 2 tsp red curry paste
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1¼ cups 300 ml coconut milk
- 1½ tsp 1½ tsp red curry paste
- 1 1 garlic clove mincedgarlic cloves minced
- 2 tsp 2 tsp tamari soy sauce or fish sauce
- 1⁄3 cup 80 ml peanut butter, without added sugar or almond butter
- 1 lb 450 g green cabbage
- 1 tbsp 1 tbsp olive oil or coconut oil
- ¼ tsp ¼ tsp salt to taste
- ¼ tsp ¼ tsp ground black pepper to taste
- ¾ lb 325 g cucumber thinly sliced
- 2 tbsp 2 tbsp fresh cilantro chopped
- 1 1 red chili pepper small, thinly slicedred chili peppers small, thinly sliced
- 1 tbsp 1 tbsp lime juice fresh
- 1 tbsp 1 tbsp rice vinegar
- 1 tbsp 1 tbsp tamari soy sauce or fish sauce
- 1⁄3 cup (1⁄5 oz.) 80 ml (5.5 g) fresh cilantro extra
Instructions
- In a bowl, combine the coconut milk, tamari or fish sauce, coconut oil, garlic, ginger, red curry paste, salt, and pepper. Add the beef strips and toss until evenly coated. Set aside while preparing the remaining ingredients, or refrigerate for 1–2 hours for a more intense flavor.
- Prepare the cucumber salad by combining the cucumber, cilantro, and red chili in a bowl. Add the lime juice, rice vinegar, and tamari or fish sauce. Toss gently, taste, and adjust the seasoning as needed. Refrigerate until ready to serve.
- To make the peanut sauce, combine the coconut milk, red curry paste, and garlic in a small saucepan. Bring to a gentle simmer over medium-low heat. Whisk in the peanut butter and tamari or fish sauce until smooth. Simmer for 2–3 minutes, stirring frequently, until slightly thickened. Add a little water if needed to reach the desired consistency. Keep warm.
- Roughly chop the cabbage and pulse in a food processor until it resembles rice-sized pieces. Heat the oil in a large skillet over medium-high heat. Add the cabbage and cook uncovered for 5–8 minutes, stirring frequently, until tender but still slightly firm and any excess moisture has evaporated. Season with salt and pepper.
- Thread the beef strips onto short skewers that fit comfortably inside the air fryer basket, leaving a little space between the pieces.
- Arrange the skewers in a single layer in the air fryer basket. Air fry at 400°F (200°C) for approximately 6–8 minutes, turning halfway through, until nicely browned and cooked to your liking. Cooking time will depend on the thickness of the beef. Cook in batches if necessary.
- Divide the cabbage rice among serving plates and add the beef skewers. Drizzle with the warm peanut sauce or serve it on the side. Add the cucumber salad and garnish with fresh cilantro.
Recipe notes and tips
What is beef satay?
Satay is a popular Southeast Asian dish featuring marinated meat threaded onto skewers and grilled. It's especially associated with Indonesia, Malaysia, and Thailand, with different marinades and sauces depending on the region.
This Thai-inspired low carb version uses red curry paste, coconut milk, and ginger for a flavorful marinade. The beef is cooked in an air fryer and served with creamy peanut sauce, cabbage rice, and a refreshing cucumber salad.
What cut of beef works best?
Sirloin and rump steak are both good choices. Slice the beef thinly against the grain for a more tender result. Avoid cutting the strips too thick, as they may cook unevenly.
Do I need to marinate the beef?
Not necessarily! The thinly sliced beef picks up plenty of flavor from the marinade, even with a short resting time while you prepare the other ingredients.
For a more intense flavor, cover and refrigerate the beef for 1–2 hours before cooking. Longer marinating is optional and isn't included in the total recipe time.
How do I keep the beef tender?
Slice the beef against the grain and avoid overcooking it. Arrange the skewers in a single layer without overcrowding the air fryer basket.
Because the strips are thin, they cook quickly. Check the beef early and adjust the cooking time according to its thickness.
Can I make beef satay in the oven?
Yes! Preheat the oven to 425°F (220°C). Arrange the skewers on a rack set over a baking sheet and bake for approximately 8–12 minutes, turning halfway through, until browned and cooked to your liking.
For extra color, broil briefly at the end, watching carefully to prevent burning.
Can I grill the skewers instead?
Absolutely! Grill the skewers over medium-high heat for approximately 2–4 minutes per side, depending on thickness, until nicely browned and cooked to your liking. Turn carefully to prevent the meat from sticking.
What kind of coconut milk should I use?
Choose unsweetened coconut milk, preferably made from 100% coconut, without added water, thickeners, or other additives. It gives both the marinade and peanut sauce a rich coconut flavor and creamy consistency.
If you can't find coconut milk made from 100% coconut, choose one with a high coconut content and as few additional ingredients as possible.
What kind of red curry paste should I use?
Choose a Thai red curry paste made with ingredients such as red chili, garlic, lemongrass, galangal, and spices. Check the label for added sugar, as ingredients and heat levels vary between brands.
Start with the suggested amount and adjust according to your preferred spice level.
Can I use another nut butter?
Yes! Unsweetened almond butter is a good alternative to peanut butter, although the flavor will be slightly different. Choose a smooth, natural nut butter without added sugar.
What's the secret to good cabbage rice?
Pulse the cabbage in short bursts until it resembles rice, being careful not to overprocess it.
Cook uncovered over medium-high heat so excess moisture can evaporate. The cabbage should be tender but still have a little bite rather than becoming soft or watery.
Can I prepare this ahead?
Yes! The peanut sauce can be made a day ahead and refrigerated in an airtight container. Reheat gently, adding a splash of water if it has thickened.
The cabbage can also be processed ahead and stored in the refrigerator until ready to cook. For the best texture, prepare the cucumber salad shortly before serving.
Storage and leftovers
Store leftover cooked beef, cabbage rice, peanut sauce, and cucumber salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef and cabbage rice gently to prevent drying out. Warm the peanut sauce over low heat, stirring in a little water if necessary. The cucumber salad is best enjoyed fresh.
