California Walnut Satay Sauce with Steak Strips

California walnuts are the centrepiece of this dish, with the mild, nutty flavour of the walnut satay style sauce complimenting the steak so well. A twist on a classic usually made using peanuts, the walnuts add a smooth, moreish texture to the sauce - once you’ve made this version you will never go back.
Course Starter
Prep Time 40 minutes
Servings 4 people
Calories 614kcal


You’ll need:

  • For the steak marinade:
  • 1 tbsp grated ginger
  • 1 garlic clove minced
  • 2 tbsp soy sauce
  • ½ tsp chilli powder
  • Juice of 1 lime
  • 2 tbsp soft brown sugar
  • 1 tbsp fish sauce
  • 500 g sirloin steak cut into thin strips

For the satay sauce:

  • 100 g California walnuts
  • 50 ml walnut oil
  • 20 ml water
  • 1 heaped tbsp red curry paste
  • 2 tsp grated ginger
  • 1 tsp ground nut oil
  • 150 ml coconut milk
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • Juice of half a lime

You’ll also need:

  • Around 12 metal or soaked bamboo skewers
  • 1 red chilli deseeded and finely sliced
  • A handful of coriander roughly chopped
  • A handful of California walnuts toasted and roughly chopped


  • Method
    1. Mix together the steak marinade ingredients and coat the steak strips, leaving to marinate for 30 minutes.
    2. Meanwhile, to make the satay sauce place the California walnuts, walnut oil and water into a food processor and blitz until you have a smooth walnut paste, then leave aside.
    3. Place the red curry paste, ginger and ground nut oil into a medium-sized saucepan and sauté for 1-2 minutes over a medium heat. Whisk in the coconut milk, soy sauce, brown sugar, lime juice and walnut paste and reduce to the lowest heat setting, allowing to simmer. Stir occasionally to ensure a smooth consistency – the sauce should thicken as it is heated.
    4. Thread the steak onto the skewers. Preheat a large griddle pan over a medium to high heat and cook the skewers for 1-2 minutes, brushing them with excess marinade as you go.
    5. Plate the skewers alongside the California walnut satay sauce (also drizzling some on top) and top with the red chilli, coriander and toasted California walnuts to serve.


Serving: 266g | Calories: 614kcal | Carbohydrates: 17.6g | Protein: 35.3g | Fat: 45.2g | Saturated Fat: 11.3g | Polyunsaturated Fat: 22.1g | Monounsaturated Fat: 7.7g | Trans Fat: 0.25g | Cholesterol: 63.8mg | Potassium: 726mg | Fibre: 2.1g | Sugar: 16g


Salt: 3.52g.
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