This thai-style grilled beef satay can feed a family for cheap.
The marinade is lemon-y, umami, and slightly sweet.
Beef to Use and How to Slice it
This recipes uses 2 lbs of meat from a round tip roast.
Slice the meat thin and against the grain – around 1/8″ – 1/4″ thick.
If you can’t find round tip, use sirloin steaks or flank steak.
Marinade for Thai-Style Grilled Beef Satay
This marinade is for 2 lb of thinly sliced beef:
- 1/2 tbsp grated ginger
- 3 cloves garlic, crushed
- 1 tbsp minced white onion
- 1/4 cup packed brown sugar
- 2 tbsp Oyster sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp vegetable oil
- 1 tbsp ground coriander
- 1/2 tsp baking soda
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp white pepper
- Zest of 1 lemon*
- 1 tbsp lemon juice (half a whole lemon)*
*My grocery store never has lemongrass.
If you can find lemongrass, omit the lemon zest and juice and use 2-3 lemongrass stalks, finely chopped.
Marinate the Meat for 4-6 hours OR Overnight and Soak Bamboo Skewers
Marinating overnight isn’t super necessary for this recipe but it will give additional time for the meat to tenderize.
For some people overnight might be too tender.
At the same time that your beef marinates, soak your bamboo skewers in water.
The Next Day or 4-6 Hours Later Skewer the Beef on a Stick
Take your beef and weave the meat onto the skewers.
Don’t pack the skewers super tight.
This will only cause the meat to toughen up and take longer to grill.
Get Your Grill to 400F
I’m using my charcoal grill with an elevated cooking grate so that I can grill directly over the coals without burning the meat.
Once at temperature, put beef satay on grill grates and allow to grill.
I like to grill for 1 minute and then flip and then I repeat this process until I’m happy with the meat.
The total time on the grill was around 9-10 minutes or 4-5 minutes per side.
The goal isn’t to burn the meat – you want to slightly brown it with some char.
If you don’t like the char, use some scissors to snip it off.
Once done, allow to cool and then enjoy!
Grilled Skewered Beef Satay
Thai-inspired Flavors
Prep Time15 minutes mins
Active Time10 minutes mins
Marination Time6 hours hrs
Total Time6 hours hrs 25 minutes mins
Ginger and Garlic Marinade
Make Beef Satay Marinade
To a bowl combine the ingredients in the specified quantities. Mix well and ensure the sugar is well incorporated.
1/2 tbsp grated ginger, 3 cloves crushed garlic, 1 tbsp minced white onion, 1/4 cup packed brown sugar, 2 tbsp oyster sauce, 3 tbsp low sodium soy sauce, 1 tbsp vegetable oil, 1 tbsp ground coriander, 1/2 tsp baking soda, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp white pepper, 1 whole lemon, zest, 1/2 whole lemon, juiced
Take your sliced beef and marinade and add to a ziplock bag.
Massage marinade into meat and then marinate for at least 4-6 hours.
While the pork marinates, soak bamboo skewers in water.
Skewer the Beef
After 4-6 hours, weave the meat onto the skewers.
Don't tightly stack the meat, leave it somewhat loose on the skewer.
Get Your Grill to 400F
I'm using a charcoal grill with an elevated cooking grate.
Once at temperature, take your skewers and place on the grill.
What you're looking for is the meat to brown, not burn.
I like to grill on one side for 1 minute and then flip, repeating this process until they're done to my liking. This takes roughly 9-10 minutes to finish.
Once done, take off the grill and allow to cool for a few minutes before serving.
If you can’t find round tip, use sirloin steak or flank steak.
Peanut sauces are quite popular with this dish for dipping. 
