Recipe: Get Back To The Grill With These Full-bodied Beef Satays

Whether you’re eating yakitori in Japan, shish kebab in Turkey or chuanr in China, there is a universal caveman-thrill from eating meat off a stick. Looking for inspiration we bypassed the North American corn dog and traveled East – aromatic lemongrass and smooth peanut sauce lend our easy beef satay full-bodied flavour.


Beef Satay

1¼ lbs beef tenderloin, cut into 2-inch strips
¼ cup soy sauce
2 tbsp packed brown sugar
1 tbsp fresh lime juice
1 small garlic clove, minced
1 (1-inch) piece of lemongrass, finely minced
1 tsp ground cumin
¼ tsp ground ginger
1/2 tsp kosher salt
¼ tsp freshly ground black pepper

Peanut Dipping Sauce

1¼ cups chicken broth
1 cup smooth peanut butter
2 tbsp packed brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
1/2 tsp grated fresh ginger

Wooden skewers, soaked in warm water for 20-30 minutes before threading on the meat


1) Place beef strips in a large resealable bag. In a small bowl, stir together soy sauce, brown sugar, lime juice, garlic, lemon- grass, cumin, ginger, salt and pepper. Pour marinade over beef and toss to coat. Refrigerate 1-2 hours.

2) Preheat barbeque to medium-high.

3) Remove meat from refrigerator. Thread meat on to prepared skewers and discard marinade.

4) Grill over medium-high heat, 2-3 minutes per side or until browned and cooked to desired doneness.

5) For the peanut sauce, in a medium saucepan, whisk chicken broth, peanut butter, brown sugar, lime juice, soy sauce and ginger over medium-high heat. Whisk until smooth and thickened, about 6 minutes. Serve with cooked beef skewers. This sauce yields 2 cups and leftovers can be stored in the refrigerator for up to 1 week.

Serves 8-10




Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at