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.
