Charred Beef Satay Bowl
Sheet-pan beef skewers with a punchy peanut sauce, charred until edges crisp. Served over rice with pickled cucumber and fresh herbs—Malaysian street food energy in 15 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb beef ribeye or sirloin, cut into 1-inch cubes
- ⅓ cup natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp sambal oelek (chili paste)
- ½ whole lime (juiced)
- 1.5 cups cooked jasmine rice
- ½ whole cucumber, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Thread beef cubes onto metal skewers, leaving a tiny gap between pieces so they char evenly.
- 2
Whisk peanut butter, soy sauce, sambal, and lime juice with 3 tbsp water until smooth.
- 3
Brush satay with 1 tbsp of the peanut sauce, then broil on high for 8–10 minutes, rotating halfway, until edges blacken.
- 4
Toss cucumber with a pinch of salt and set aside—this draws out juices and wilts it slightly.
- 5
Divide rice between two bowls. Lean satay skewers against the rice.
- 6
Drizzle remaining peanut sauce over rice and satay. Top with cucumber and cilantro.
Tools you’ll need
- metal skewers (4–6 pieces)
- sheet pan
- broiler
- small bowl for whisking
- serving bowls
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