Sheet Pan Beef Satay with Spicy Broccolini and Peanut Sauce

Marinated strips or chunks of beef cook quickly, making satay perfect for a sheet pan meal; feel free to add thin baby carrots and snap peas to the mix, or swap  pork tenderloin or even chicken breasts or thighs for the beef.

  • By Julie Van Rosendaal
  • October 17, 2018
Image Author: Photographs and food styling by Tracey Kusiewicz
  • Yield: Serves 4


1/3 cup soy sauce

2 tbsp sesame oil

1 tbsp honey or brown sugar

1 tbsp grated ginger

2 garlic cloves, crushed

2 green onions, finely chopped

1 lb sirloin or other grilling steak,
cut into strips

1 bunch broccolini

Olive or canola oil, for cooking


Pinch red chili flakes


Peanut sauce

1/3 cup peanut butter

2 tbsp soy sauce

2 tbsp brown sugar or honey

2 tbsp rice vinegar or lime juice

1 garlic clove, crushed

1 tsp grated fresh ginger

1 tsp sesame oil (optional)

º tsp curry paste or Sriracha (optional)


In a bowl or large sealable bag, combine soy sauce, sesame oil, honey, ginger, garlic, green onions and steak, mixing everything well. Cover or seal and refrigerate for a few hours, or overnight.

When ready to cook, preheat oven to 425˚F and soak a small handful of bamboo skewers in water for 15 minutes. Spread broccolini out onto a heavy, parchment-lined sheet and drizzle with oil; toss with your hands to coat florets well, then spread them out in a single layer and sprinkle with salt and chili flakes (if you’re using them).

Thread pieces of beef onto each skewer, winding back and forth in an S shape and pushing the meat down to make each skewer uniform. Fill stick about halfway, leaving the dull end as a handle. Add skewers to the baking sheet, without crowding, and bake for 10 to 15 minutes, or until broccolini is tender-crisp and beef is just cooked through. Whisk together the peanut sauce ingredients, adding a splash of water if needed to achieve the right consistency, and serve alongside for dipping. Serves 4.

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