Beef Satay with Coconut Peanut Sauce

Beef Satay with Coconut Peanut Sauce

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  • 1 ½ lbs. beef, thinly sliced
  • 2 T soy sauce
  • 2-3 cloves garlic, crushed
  • 1 T fresh ginger, grated
  • 1 T Pioneer® Dark Brown Sugar
  • 2 T canola or light olive oil

Coconut Peanut Sauce:

  • ¼ C canola or light olive oil
  • 1 tsp. garlic, crushed
  • 1 LG onion, finely chopped
  • 1 tsp. ground chili (or to taste)
  • 1 C crunchy peanut butter
  • 2 T soy sauce
  • 2 T lemon juice
  • ½ C Pioneer® Dark Brown Sugar
  • 1 ½ C coconut cream (milk)
  • salt and pepper to taste


  1. In a large sealable plastic bag, add the soy sauce, garlic, ginger, Pioneer® Dark Brown Sugar and oil. Seal and blend. Add the beef; seal and let marinate in refrigerator 6-8 hours or overnight.
  2.  Soak 16 bamboo skewers in water for 30 minutes. Thread meat onto skewers, discard marinade.
  3.  Place on grill and cook for 2 – 3 minutes, turning frequently.
  4.  Serve with Coconut Peanut Sauce.

Sauce Directions:

  1. In a saucepan, heat oil. Add garlic, onion and chili powder and cook for 2 minutes over medium heat. Stir in the peanut butter, soy sauce, lemon juice and Pioneer® Dark Brown Sugar. Add coconut cream; bring to the boil and season with salt and pepper.
  2. Serve over beef or chicken satays or with burgers.
Beef Satay with Coconut Peanut Sauce
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