Sus Hive Recipe Library

Beef Satay

Chef/operator production sheet for curry-coconut marinated beef skewers with warm peanut sauce. Built for prep, grill execution, holding, and catering service.

Hot StationSkewer ProteinPeanut SauceDF from listed ingredients

Beef Satay - Chef/Operator Production Sheet

Curry-coconut beef skewers grilled for char and served with warm peanut sauce. This version is formatted for kitchen prep, batching, finishing, and service handoff.

Yield: about 12-14 skewers
Prep lead: overnight marinade
Cook method: grill / grill pan / skillet
Service: warm skewers, sauce separate

Ingredients - Beef + Marinade

Beef
  • 600 g beef rump steak, cut in 1-inch pieces
  • 13 to 16 bamboo skewers
Marinade
  • 1/4 cup full-fat coconut milk
  • 1 Tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1/2 tsp baking soda
  • 1 tsp salt

Ingredients - Peanut Sauce + Finish

Peanut sauce
  • 1 1/2 Tbsp vegetable oil
  • 1 Tbsp red curry paste
  • 2/3 cup full-fat coconut milk
  • 1/3 cup smooth peanut butter
  • 1 1/2 Tbsp white sugar
  • 1 tsp dark soy sauce
  • 1/2 tsp salt
  • 1 Tbsp cider vinegar
  • 1/3 cup water
Finish / garnish
  • 2 Tbsp chopped peanuts
  • Lime wedges, optional
  • Cilantro, optional
  • Sliced red chili, optional

Prep Method

  1. Cut beef into consistent 1-inch pieces so skewers cook evenly.
  2. Mix coconut milk, curry powder, sugar, red curry paste, baking soda, and salt.
  3. Coat beef thoroughly with marinade. Cover, label, date, and refrigerate overnight.
  4. If using bamboo skewers over BBQ/charcoal, soak skewers in water for 2 hours before threading.
  5. Thread beef evenly, about 4 pieces per skewer. Keep pieces tight enough for handling but not packed so hard that they steam.

Cook Method

  1. Prepare grill, grill pan, or skillet over medium-high heat.
  2. Oil the cooking surface lightly as needed.
  3. Cook skewers about 2 to 2 1/2 minutes per side on all 4 sides, about 8 to 10 minutes total, until fully cooked with good char.
  4. Rest skewers 3 minutes before panning or service.
  5. For peanut sauce, combine sauce ingredients except chopped peanuts. Simmer 5 minutes over medium-low heat, stirring occasionally, until smooth and serviceable.

Finish + Service

  • Serve skewers warm with peanut sauce on the side.
  • Top or garnish with chopped peanuts only when peanut allergen labeling is clear.
  • Add cilantro, sliced red chili, and lime wedges when appropriate for the event setup.
  • For passed service, keep sauce controlled to avoid dripping; for buffet, hold sauce in a labeled warm vessel.

Holding / Reheat / Catering Notes

  • Best quality: grill close to service for char and juiciness.
  • If cooked ahead, hold covered and warm according to house food-safety standards; avoid drying out.
  • Reheat gently before service; do not overcook or the beef will toughen.
  • Hold peanut sauce warm separately and stir before service. Thin with small amounts of warm water only if needed.
  • Pack skewers and sauce separately for delivery. Label peanut/soy allergens clearly.

Scaling Notes

  • Base batch yields about 12-14 skewers from 600 g beef.
  • For catering scale, multiply marinade and sauce proportionally by skewer count.
  • Keep skewer size consistent so production counts, cook time, and guest portions stay predictable.
  • Do not claim gluten-free unless soy sauce and curry paste are verified gluten-free for that batch.