BEEF SATAY

This beef satay recipe is perfect for a week night meal – especially if you have a crazy hectic life! The whole thing preps and cooks faster than you can order take-out, pick it up, and bring it home. The beef only needs 15-20 minutes to marinate before it’s grilled, leaving plenty of time to make the peanut sauce and even a beautiful Thai cucumber salad. The whole meal is ready in 30 minutes and tastes like the real deal.

INGREDIENTS: For this recipe beef satay, I used 4 grass-fed beef sataythat arrived in my Butcher Box shipment. The meat was really beautiful – I was impressed, but you can use flank steak or skirt steak. You want a meat that has some “grain” for that authentic look. I also used Red Boat Fish Sauce and Mae Ploy Thai Red Curry Paste as well as Tamari – agluten-free soy sauce.

I like Red Boat Fish Sauce because it is gluten-free and produced in small batches using traditional methods — it’s also Paleo and my favorite. Three Crabs brand is also a good fish sauce but I don’t know if it is gluten-free. In a pinch, the Thai Kitchen fish sauce from the grocery store (in the Asian section) is just fine and is available in a much smaller bottle.

Find Chile Garlic Sauce in the Asian section of the grocery store — it’s wonderful! I absolutely love the stuff. It’s used in many Asian recipes from Chinese, to Vietnamese, to Thai, to Fusion recipes. Add a little of this flavorful sauce to mayo and you have a great condiment.

If you don’t have any Thai curry paste and you enjoy Thai food, you need to get at least one. I love the Mae Ploy brand and have the Yellow Curry Paste (mild), Green Curry Paste (spicy), Red Curry Paste (medium-spicy), Panang Curry Paste (mild), and Massaman Curry Paste (mild). Yep, I have them all and I use them! They keep forever in the fridge. I’ve had mine for over a year and they are still great. If you are looking for one or two curry pastes to try, get the Yellow and Red or Panang. They are the most versatile.