30-Minute Beef Satay Recipe With Creamy Thai Peanut Dipping Sauce

1 pound top sirloin, cut into 1-inch pieces
3 tablespoons coconut milk, full-fat
1 tablespoon curry powder
1/2 teaspoon granulated sugar
1 1/2 teaspoons red curry paste
1/2 tablespoon baking soda, for tenderizing
1/2 teaspoon salt
1 tablespoon red curry paste
3/4 cup coconut milk, full fat
1/4 cup peanut butter
1 tablespoon granulated sugar
2 tablespoons honey
1 teaspoon dark soy sauce
1/2 tablespoon apple cider vinegar
1/4 cup water, as needed to thin
1/4 cup roasted peanuts, roughly chopped (optional)

Directions

1. In a medium-sized bowl, mix the beef marinade by combining the coconut milk, curries, salt, sugar and baking soda. Pour over the beef and mix well. Cover and marinate the beef for at least 24 hours to properly tenderize the meat with this method. Unless using a tender cut of beef, marinate for a minimum of 20 minutes. Once the beef is tenderized and the flavors have marinated, thread three to four small cubes onto each water-soaked wooden skewer.
2. Grill skewers over high heat, turning each skewer until nicely charred and cooked to your favorite temperature. I usually cook them to medium, about 6 to 8 minutes. If you use the tenderizing marinate, they must cook for 8 to 10 minutes to medium well or they will be chewy.
3. While the skewers are grilling, combine the ingredients for the dipping sauce in a small saucepan and heat on the grill or over the stove until thick and bubbly. Use water to thin for desired consistency,
4. Serve satay with dipping sauce on the side. Add chopped peanuts for garnish, if desired.