Thai Beef Skewers
Thai Beef Skewers are tender bites of steak and peppers that are marinated and then grilled to perfection
Thai Beef Skewers are tender bites of steak and peppers that are marinated and then grilled to perfection
- Carbohydrate 183.366032685379 g
- Cholesterol 213.1884139 mg
- Fat 62.133023362443 g
- Fiber 44.0913587172918 g
- Protein 126.57132459055 g
- Saturated Fat 23.8474515077266 g
- Serving Size 1 1 recipe (2637g)
- Sodium 334.898558985887 mg
- Sugar 139.274673968087 g
- Trans Fat 9.71531154982601 g
- Calories 1617 calories
Step-by-step
- Soak the skewers in water for at least 15 minutes, and preheat the grill to high.
- Mix all the ingredients together and let marinade for at least 15 minutes.
- Skewer the beef and peppers, alternating between the beef and peppers.
- Grill until the beef has reached your desired internal temperature.
- Enjoy!
While traditional beef satay relies heavily on a thick peanut paste, this variation shifts the focus to a sharp, acidic citrus and soy marinade that acts as a surface tenderizer. Lime juice contains citric acid which breaks down tough collagen proteins on the outer layer of the sirloin steak when given adequate contact time. Soy sauce provides glutamates that amplify savouriness through umami binding, while brown sugar undergoes caramelisation upon high heat exposure to create a dark crust. Sriracha introduces capsaicin, which fat-soluble compounds in the meat distribute evenly across the palate during consumption. Wooden skewers require a minimum soak of fifteen minutes in cold water to prevent scorching over open flames, though flat metal skewers serve as a sturdier alternative that eliminates rotation slippage entirely.
- Cut sirloin into uniform one-inch cubes to ensure even heat penetration and prevent smaller pieces from overcooking while larger ones remain raw.
- Preheat the grill to high before loading the grates to sear the exterior rapidly and lock in internal juices.
- Alternate meat and bell pepper pieces tightly to stabilise the units and prevent individual components from spinning.
High heat transforms the marinade ingredients into a decentralised glaze within minutes. Watch for internal doneness markers rather than relying solely on surface colour.
