Entree: Philippines – Mindanao – Satti (Skewered grilled marinated meat served with a thin spicy peanut sauce and steamed rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Additional 30 min

Total 55 min

Ingredients

- 1 lb (454 g) beef sirloin or flank, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) calamansi juice or fresh lime juice
- 1 tbsp (15 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tsp (5 g) brown sugar
- 1/2 tsp (1 g) ground black pepper
- 12 to 16 bamboo skewers, soaked in water 30 minutes
- 1/2 cup (125 g) creamy peanut butter
- 1/2 cup (120 ml) water or warm coconut milk to thin sauce
- 2 tbsp (30 ml) soy sauce for sauce
- 2 tbsp (30 ml) vinegar or additional calamansi juice for sauce
- 1 tsp (5 g) minced fresh ginger (optional)
- 1–2 tsp (5–10 ml) chili garlic sauce or crushed fresh chili, to taste
- 2 tbsp (30 ml) vegetable oil for grilling or basting
- 4 cups (800 g) cooked steamed white rice, for serving
- 1 small cucumber, thinly sliced, for serving
- 1 small red onion, thinly sliced, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine 3 tbsp (45 ml) soy sauce, calamansi juice, 1 tbsp (15 ml) oil, minced garlic, brown sugar, and black pepper. Add beef cubes, toss to coat, cover and marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Meanwhile, make the peanut sauce: whisk together peanut butter, 1/2 cup (120 ml) water or warm coconut milk, 2 tbsp (30 ml) soy sauce, 2 tbsp (30 ml) vinegar, ginger if using, and chili until smooth. Adjust thickness with more water for a thinner, satti-style sauce. Warm gently in a small saucepan over low heat, then remove from heat and keep warm.
3. Thread marinated beef onto soaked bamboo skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or grill pan to medium-high and oil the grates or pan. Grill skewers 2–3 minutes per side, basting once with a little vegetable oil, until meat is caramelized on the edges and cooked to desired doneness.
5. Transfer skewers to a platter and let rest 2 minutes. Serve each skewer with a generous spoonful of warm peanut sauce, steamed rice, and slices of cucumber and red onion on the side for freshness.

1. In a bowl combine 3 tbsp soy sauce, calamansi juice, 1 tbsp oil, minced garlic, brown sugar, and black pepper. Add beef cubes, toss to coat, cover and marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Meanwhile, make the peanut sauce: whisk together peanut butter, 1/2 cup water or warm coconut milk, 2 tbsp soy sauce, 2 tbsp vinegar, ginger if using, and chili until smooth. Adjust thickness with more water for a thinner, satti-style sauce. Warm gently in a small saucepan over low heat, then remove from heat and keep warm.
3. Thread marinated beef onto soaked bamboo skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or grill pan to medium-high and oil the grates or pan. Grill skewers 2–3 minutes per side, basting once with a little vegetable oil, until meat is caramelized on the edges and cooked to desired doneness.
5. Transfer skewers to a platter and let rest 2 minutes. Serve each skewer with a generous spoonful of warm peanut sauce, steamed rice, and slices of cucumber and red onion on the side for freshness.