Satai Maranggi - spiced beef satay

Ingredients

• 500 gbeef
• as neededwater
• 5 tbspsoy sauce
• 2 tbspsweet soy sauce
• 1 tbspbutter
• 10satay sticks
• 50 ggalangal
• 3 cmginger
• 1 tbsproasted coriander

Instructions

1. 1

   Cook the beef

   Heat some water in a pan, add the beef and cook over a low heat until it is done. Lift it out and cut it into 2 cm cubes.

2. 2

   Make the spice paste

   Pound or grind the galangal, ginger and roasted coriander into a paste.

3. 3

   Mix the seasoning

   Melt the butter, then mix it with the spice paste, both soy sauces and the beef.

4. 4

   Thread the skewers

   Thread 5 pieces of beef onto each stick.

5. 5

   Grill until brown

   Roast the skewers over a charcoal fire until the beef is brown. Serve with sambal tomato, if desired.

What is Satai Maranggi?

Satai Maranggi is an Indonesian style of seasoned beef satay, associated with West Java and Sundanese cooking. Beef is cut into pieces, flavoured with a spice mixture and grilled on skewers.

This version uses galangal, ginger and roasted coriander, with soy sauces for savoury and sweet notes. Cooking the beef first gives the grilling stage a clear browning goal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the soy sauces contribute carbohydrates and the butter contributes fat. Pair a serving with vegetables or a fresh salad to add variety and balance to the plate.

The beef and its cut

Beef: choose a cut that can be cubed neatly after cooking. Cut it into 2 cm pieces so the skewers are manageable and the pieces can brown over the fire.

Building the spice paste

Galangal and ginger: pound or grind them with the coriander until the mixture forms a paste. A fine paste coats the beef more evenly than large, coarse pieces.

Roasted coriander: it contributes a warm, aromatic flavour to the seasoning. The recipe calls for it already roasted, so use it in that form.

Cooking the beef first

Gentle heat: simmer the beef in water over a low heat until done, as the method directs. The recipe does not specify a cooking time, so use the doneness of the beef rather than a fixed number of minutes as your cue.

After cooking: lift the beef from the pan and cut it into cubes. Let excess water drain away so it does not dilute the butter and spice mixture.

Coating and threading

Seasoning: melt the butter before mixing it with the paste, both soy sauces and beef. Stir until the cubes are covered with the mixture.

Skewers: thread 5 pieces of beef onto each stick. Keep the pieces secure but avoid packing them so tightly that the seasoning cannot reach between them.

Getting a good char

Charcoal: grill the skewers over the fire until the beef is brown, turning as needed for even colour. Since the beef has already been cooked, focus on browning without leaving it over the fire longer than necessary.

Serving: the recipe suggests sambal tomato alongside the satay. Its sharp, spicy flavour makes a lively contrast to the sweet-savoury seasoning.

Recipe notes & tips

• Cut the beef into evenly sized 2 cm cubes for more consistent browning.
• Pound or grind the spices thoroughly so they coat the meat well.
• Drain the cooked beef before mixing it with the seasoning.
• Thread 5 pieces of beef onto each stick, as directed.
• Watch the skewers closely over the charcoal and take them off once browned.

Variations

• Add tomato sambal: serve it alongside the skewers for a spicy, tangy contrast.
• Use a finer paste: grind the galangal, ginger and coriander until smooth for a more even coating.
• Adjust the sweetness: change the balance of sweet soy sauce and soy sauce to suit your taste.
• Serve with rice: add rice to make the satay part of a more filling meal.

Common mistakes to avoid

• Large beef cubes: they can be awkward to skewer and brown unevenly; cut them into 2 cm pieces.
• Coarse spice mixture: large chunks coat poorly; pound or grind the ingredients into a paste.
• Wet beef: excess cooking water can thin the seasoning; drain the cubes before mixing.
• Crowded skewers: tightly packed pieces are harder to brown evenly; leave a little space between them.
• Leaving them over the fire too long: the beef can dry out; grill only until it is brown.

How to store

Refrigerate leftover satay in a covered container and use within 3 days. Reheat until hot throughout, taking care not to leave the beef over the heat longer than needed.

Frequently asked questions