free invisible hit counter

Indonesian Beef Satay

by

Prep Time: 40 minutes (plus 2-4 hours marinating)
Cook Time: 15 minutes
Total Time: 3-4 hours
Yield: 6-8 servings (approx. 24 skewers)
Difficulty: Medium (Involves making a complex sauce and grilling)
Intensity: Moderate (Requires attention to sauce consistency and grill timing)

Ingredients:

For the Beef Satay:

  • 1.5 lbs (700g) beef sirloin or top round, cut into ¾-inch cubes

  • 24-30 bamboo skewers, soaked in water for at least 30 minutes

For the Marinade:

  • 4 shallots, finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp sweet soy sauce (kecap manis) – essential for authentic flavor

  • 1 tbsp regular soy sauce

  • 1 tbsp palm sugar or brown sugar

  • 1 tsp ground coriander

  • ½ tsp ground cumin

  • 2 tbsp neutral oil (like vegetable or canola)

  • 1 tbsp tamarind paste or lime juice

  • ½ tsp freshly ground black pepper

For the Peanut Sauce (Bumbu Kacang):

  • 1 ½ cups roasted, unsalted peanuts (or 1 cup smooth peanut butter for a shortcut)

  • 3 cloves garlic

  • 2 shallots

  • 2-3 red bird’s eye chilies (adjust to taste)

  • 1-inch piece galangal or ginger, peeled

  • 2 tbsp sweet soy sauce (kecap manis)

  • 1 tbsp regular soy sauce

  • 1 tbsp palm sugar or brown sugar

  • 1 tbsp tamarind paste

  • 1 ½ cups water or coconut milk (for a richer sauce)

  • 1 tsp salt, or to taste

  • 2 tbsp neutral oil

For Serving (Traditional Accompaniments):

  • Lontong (compressed rice cakes) or steamed jasmine rice

  • Acar (quick-pickled cucumber and carrot)

  • Krupuk (Indonesian shrimp crackers)

  • Sliced shallots and lime wedges

Instructions:

Step 1: Marinate the Beef

  1. In a food processor or pestle and mortar, blend the shallots, garlic, coriander, cumin, and pepper into a coarse paste.

  2. In a large bowl, combine this paste with sweet soy sauce, regular soy sauce, palm sugar, oil, and tamarind. Mix well.

  3. Add the cubed beef to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight for maximum flavor and tenderness.

Step 2: Make the Peanut Sauce

  1. If using whole peanuts, pulse them in a food processor until they resemble coarse breadcrumbs (some texture is good).

  2. In a small food processor, blend the garlic, shallots, chilies, and galangal/ginger into a smooth paste.

  3. Heat oil in a medium saucepan over medium heat. Sauté the spice paste for 3-4 minutes until fragrant and the raw smell disappears.

  4. Add the processed peanuts (or peanut butter), sweet soy sauce, regular soy sauce, palm sugar, tamarind, and salt. Stir to combine.

  5. Gradually add the water or coconut milk, stirring constantly. Bring to a gentle simmer.

  6. Reduce heat to low and cook for 8-10 minutes, stirring frequently to prevent sticking, until the sauce thickens to a creamy, gravy-like consistency. If it becomes too thick, add a little more water. Taste and adjust seasoning (more sweet, salty, or sour as desired). Keep warm.

Step 3: Skewer and Grill

  1. Preheat your grill (charcoal, gas, or a grill pan) to medium-high heat.

  2. Thread 3-4 pieces of marinated beef onto each soaked skewer, leaving a little space at the bottom for handling.

  3. Lightly oil the grill grates. Place the skewers on the grill. Cook for 2-3 minutes per side (total 8-12 minutes), turning occasionally, until the beef is charred at the edges and cooked to your desired doneness (medium is recommended).

  4. Key Step: During the last minute of grilling, brush each skewer generously with a layer of the peanut sauce. This creates a wonderful caramelized glaze.

Step 4: Serve

  1. Arrange the hot satay skewers on a serving platter.

  2. Serve immediately with the remaining warm peanut sauce in a bowl for dipping.

  3. Surround with traditional accompaniments: lontong or rice, acar, krupuk, and fresh garnishes.

Chef’s Notes & Tips:

  • Kecap Manis is Key: This thick, sweet, fermented soy sauce is irreplaceable. Find it in Asian grocery stores or online.

  • Meat Tips: For more tender satay, you can use beef tenderloin or flank steak. Cutting against the grain is crucial.

  • Sauce Consistency: The peanut sauce will thicken as it cools. Reheat with a splash of water to regain the perfect dipping texture.

  • No Grill? A grill pan, broiler, or even a hot oven (425°F/220°C) will work. You’ll still get great flavor, though may miss some smokiness.

Nutritional Information (Per Serving, 3-4 skewers with sauce):

  • Calories: ~420 kcal

  • Carbohydrates: 18g

  • Protein: 28g

  • Fat: 27g (Saturated Fat: 5g)

  • Sodium: ~950mg

  • Fiber: 3g

  • Sugar: 10g

Leave a Comment