Julie Soefer
Wagyu Satay with Green Papaya Salad & Texas Peanut Sauce
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Wagyu Satay with Green Papaya Salad & Texas Peanut Sauce

Chris Shepherd, Underbelly, Houston / January 2013

For 4 servings


  • 1/4 cup lime juice
  • 1 Thai chile, thinly sliced
  • 2 Tbsps. granulated sugar
  • 1 Tbsp. fish sauce, preferably Red Boat
  • 1/2 tsp. garlic, minced

Stir all ingredients in a bowl until sugar is dissolved; cover with plastic wrap; reserve.

Green papaya salad:

  • 2 cups green papaya, cut into julienne
  • 1/4 cup mint, roughly torn
  • 1/4 cup red onion, shaved
  • 1/4 cup scallions, cut into julienne
  • 1/4 cup roasted peanuts, chopped
  • 1 Tbsp. dried shrimp

Mix all ingredients in a bowl; pour reserved dressing over papaya salad; toss to coat; cover with plastic wrap; marinate at least 1 hour.

Texas peanut sauce:

  • 1 Tbsp. unsalted butter
  • 1 1/2 Tbsps. red curry paste
  • 2 cups coconut milk
  • 1 1/2 Tbsps. granulated sugar
  • 2 1/2 cups unsalted roasted peanuts
  • salt
  • white pepper, freshly ground

Heat butter in a saucepan set over medium heat; add curry paste; cook, stirring, 1 minute; add coconut milk and sugar; bring to a boil; reduce heat to medium; simmer 5 to 6 minutes; remove from heat; place in a blender; add peanuts; blend until smooth; season; place in clean saucepan; reserve (keep warm).


  • 12 1-oz. pieces Wagyu beef, cut from sirloin cap
  • kosher salt
  • black pepper, freshly ground
  1. Heat a grill to high.

  2. Thread 1 Wagyu piece onto each of 12 bamboo skewers; season; grill until cooked through; remove from grill; place on a platter; reserve (keep warm).

  3. To serve, divide green papaya salad among serving plates; top each with 3 skewers of Wagyu satay; drizzle peanut sauce over.

What to drink: St. Arnold Fancy Lawnmower (Kölsch)