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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Beef Satay

  • People

    Serves 4

  • Grilling Time

    3 to 5 min.

  • Prep Time

    20 min.

  • Marinating Time

    1 to 2 h

Serves 4
Grilling Time
3 to 5 min.
Prep Time
20 min.
Marinating Time
1 to 2 h

the Ingredients

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  • 80 millilitres ketchup
  • 60 millilitres low-sodium soy sauce
  • 60 millilitres water
  • 1 scallion, finely chopped
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon peanut oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper flakes
  • 680 grams top round or beef tenderloin
  • 60 grams creamy peanut butter

Special Equipment

  • metal or bamboo skewers


  • 01 In a small bowl whisk the marinade ingredients.
  • 02 Cut the beef into 2 centimetre cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1 to 2 hours.
  • 03 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 04 Remove the meat from the bag, reserving the marinade. Thread the meat onto skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.
  • 05 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 06 Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once. Remove from the grill.
  • 07 Pour the reserved marinade into a small saucepan, bring to a boil over high heat on the stove and boil for one full minute. Add the peanut butter, return to a boil and whisk just until the sauce thickens. Serve warm with the beef skewers.