Indonesian Beef Satay

Ingredients

• 907 gflank steak (or skirt steak or tri-tip)
• 15bamboo skewers
• 60 mlfish sauce
• 30 mlhoney
• 4 clovesgarlic, minced
• 30 mlsoy sauce
• 8 gfresh coriander leaves
• 5 mlground coriander
• 5 mlground cumin
• 5 mlturmeric
• 30 gtamarind pulp
• 30 glemongrass
• 30 mloil (canola, peanut or vegetable)
• 15 gtamarind pulp, soaked in 15 ml water
• 125 gcreamy peanut butter
• 60 mlcanola oil (or vegetable or peanut oil)
• 120 mlwater
• 10 mlcoconut sugar (or honey)
• 5 mlsoy sauce
• 5 mlfish sauce
• 1Thai chilli, stem removed

Instructions

1. 1

   Cut the beef

   Cut the beef into 2.5 cm cubes and set it aside.

2. 2

   Mix the marinade

   Put all the marinade ingredients in a bowl and mix thoroughly. Press the tamarind pulp with the back of a spoon to break it up, or use a blender if you prefer a more even mixture.

3. 3

   Marinate the beef

   Add the beef to the marinade and mix to coat. Cover and refrigerate for 24 hours or overnight.

4. 4

   Thread the skewers

   Take the beef out of the fridge and thread it onto bamboo skewers. Soak the skewers in water for 20 minutes beforehand to help prevent them from burning.

5. 5

   Grill the beef

   Heat the grill to 204°C. Grill the skewers for about 10–15 minutes, turning them every couple of minutes so they cook evenly.

6. 6

   Rest and serve

   Leave the beef to rest for 5 minutes. Serve with basmati rice and the peanut dipping sauce.

7. 7

   Blend the sauce

   Put all the peanut sauce ingredients in a blender and pulse until smooth. Add more water if the sauce is too thick.

What is Indonesian beef satay?

Satay is a dish of seasoned meat cooked on skewers and commonly served with a dipping sauce. This version draws on Indonesian flavours, combining savoury fish sauce and soy with tamarind, lemongrass and warm spices.

Flank steak is cut into cubes and marinated before grilling, then served with a creamy peanut sauce sharpened with tamarind and chilli. The contrast between smoky grilled beef and tangy, nutty sauce makes the dish especially satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 779 calories, 60g protein, 28g carbs, 49g fat.

The beef supplies most of the protein, while the peanut butter and oils contribute much of the fat. Rice served alongside adds carbohydrates, as do the honey and coconut sugar in the recipe; balance the plate with vegetables or salad alongside the skewers.

The marinade does the work

Long marinating: give the beef the stated 24 hours or overnight in the fridge so the flavours have time to settle into the meat. Mix it well at the start to coat the cubes evenly.

Tamarind and lemongrass: break up the tamarind pulp so it distributes through the marinade. Finely prepared lemongrass helps it blend into the mixture rather than clumping.

Choosing and cutting the beef

Flank steak: its lean, beefy character suits quick grilling when cut into small pieces. Skirt steak or tri-tip can be used as alternatives.

Even cubes: aim for pieces around 2.5 cm, as in the method. Keeping them similar in size helps the skewers cook at a more even rate.

Grilling the skewers

Soaked bamboo: put the skewers in water for 20 minutes before threading on the beef. This helps reduce the chance of the exposed ends burning over the grill.

Regular turning: cook over a grill heated to 204°C for about 10–15 minutes, turning every couple of minutes. The recipe gives a time range, so check the pieces as they cook rather than relying on time alone.

Getting the sauce smooth

Blend thoroughly: pulse the peanut butter with the other sauce ingredients until smooth. The soaked tamarind contributes a tangy note alongside the chilli and fish sauce.

Adjust the consistency: add water a little at a time if the sauce is too thick for dipping. Keep it thick enough to cling to the beef.

Resting and serving

Rest briefly: leave the cooked skewers for 5 minutes before serving. This gives the beef a short pause after grilling.

On the plate: basmati rice is suggested alongside the satay, with the peanut sauce for dipping. A crisp salad or simply cooked vegetables can also bring freshness to the meal.

Recipe notes & tips

• Soak the bamboo skewers for 20 minutes before threading on the beef.
• Cut the beef into similarly sized cubes to help them cook evenly.
• Mix the marinade thoroughly and break up any larger pieces of tamarind pulp.
• Turn the skewers every couple of minutes while grilling.
• Add water gradually to the peanut sauce so it does not become too thin.
• Allow the grilled beef to rest for 5 minutes before serving.

Variations

• Change the cut: use skirt steak or tri-tip instead of flank steak.
• Adjust the heat: use less Thai chilli in the sauce for a milder dip.
• Sweeten the sauce: use honey in place of coconut sugar.
• Choose another oil: use vegetable or peanut oil instead of canola oil in the sauce.
• Make it a meal: serve the skewers with basmati rice and vegetables.

Common mistakes to avoid

• Skipping the soak: dry bamboo skewers can burn more easily, so soak them for 20 minutes first.
• Uneven cubes: pieces of different sizes may cook at different rates; cut them to a similar size.
• Rushing the marinade: the recipe calls for 24 hours or overnight, so allow time for marinating.
• Leaving the skewers unturned: turn them every couple of minutes for more even cooking.
• Over-thinning the sauce: add extra water gradually and stop when it is smooth and suitable for dipping.

How to store

Refrigerate leftover beef and peanut sauce separately in covered containers and use within 3 days. Reheat the beef until hot, using a pan or oven, and loosen the sauce with a little water if it thickens in the fridge.

Frequently asked questions