Classic Indonesian Beef Satay with Peanut Sauce
Indonesian beef satay is one of the country’s most beloved dishes, known for its bold, aromatic flavours. Traditionally cooked over charcoal, this dish boasts a perfect balance of smoky, sweet, and savoury notes.
Equipment
Ingredients
For the beef satay
- 500 g steak sirloin, cut into cubes
- 3 cloves garlic minced
- 1 tbsp ginger fresh, grated
- 2 tbsp kecap manis sweet soy sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tsp coriander ground
- 1 tsp cumin ground
- ½ tsp turmeric powder
- ½ tsp black pepper ground
For the peanut sauce
- 150 g peanuts roasted, finely chopped
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 red chilli smal, finely chopped
- 1 tbsp soy sauce
- 2 tbsp kecap manis
- 200 ml coconut milk
- 1 tbsp lime juice
- 1 tsp sugar brown
- ½ tsp salt
Instructions
Preparing the beef satay
- In a bowl, combine garlic, ginger, kecap manis, soy sauce, lime juice, oil, and spices. Mix well.
- Add the beef strips to the marinade, ensuring each piece is coated. Cover and let it marinate in the fridge for at least 2 hours or overnight for maximum flavour.
- Thread the marinated beef onto the soaked bamboo skewers.
Making the peanut sauce
- Heat vegetable oil in a saucepan over medium heat. Add garlic and chilli, sautéing until fragrant.
- Stir in the ground peanuts, soy sauce, kecap manis, and coconut milk. Mix well.
- Simmer for 5 minutes, stirring constantly, until the sauce thickens.
- Add lime juice, brown sugar, and salt. Stir and adjust seasoning to taste.
Cooking the satay
- Preheat a grill or barbecue to medium-high heat.
- Grill the skewers for 2-3 minutes per side, until the beef is cooked through and slightly charred.
- Serve hot with the peanut sauce on the side.