Sate daging kecap - beef satay

Ingredients

• 300 gbeef
• 3red onions
• 1tomato
• 2 tbspkecap manis
• 1 tspkecap asin
• 1/2 tspsalt
• 1/2 tspnutmeg
• 1/2 tsppepper
• 1/2 tsppalm sugar
• 200 mlwater
• 2 tbspbutter
• as neededskewers

Instructions

1. 1

   Prepare ingredients

   Cut the beef into pieces. Slice the red onions thinly and cut the tomato into wedges.

2. 2

   Cook the onion

   Heat the butter in a pan and fry the onion for 2 minutes.

3. 3

   Add the tomato

   Stir in the tomato and cook for 2 minutes.

4. 4

   Fry the beef

   Add the beef to the pan and fry it.

5. 5

   Season the meat

   Add the kecap manis, kecap asin, salt, nutmeg, pepper and palm sugar, then stir well.

6. 6

   Cook in sauce

   Pour in the water and cook the beef.

7. 7

   Skewer and grill

   Thread the beef onto skewers and grill slowly over a charcoal fire until browned. While it grills, regularly sprinkle the skewers with the sauce.

What is beef satay?

Satay is a Southeast Asian style of skewered meat cooked over a grill, with many versions across Indonesia and neighbouring countries. This version pairs beef with kecap, the Indonesian term for sauces that includes sweet kecap manis and salty kecap asin.

Onion, tomato and spices are cooked with the beef before it goes onto the skewers. That gives the meat a head start in the sauce, which is also used to baste it over charcoal.

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 palm sugar and sweet kecap manis contribute carbohydrates. Butter and the beef contribute fat; serve the skewers with vegetables and a suitable portion of rice to make a more balanced plate.

The kecap and seasoning

Sweet kecap manis: this thick, sweet soy sauce gives the dish its characteristic glossy, savoury-sweet flavour. Kecap asin adds a saltier note, so keep the listed salt measure distinct rather than substituting one sauce for the other.

Warm spices: nutmeg and pepper season the beef alongside palm sugar. Stir the mixture well so these flavours are distributed before adding the water.

Cook the sauce gently

Onion first: give the sliced red onion its full 2 minutes in the butter before adding the tomato. This follows the recipe’s sequence and lets the onion soften in the pan.

Beef and liquid: fry the beef after the tomato has cooked for 2 minutes, then add the seasonings and water. Cook the meat in the sauce before threading it onto skewers; the method does not specify a separate cooking time for this stage.

Threading and grilling

Skewer pieces: thread the cooked beef onto the skewers once it has been cooked in the pan. Take care when handling the meat and skewers, particularly if they are hot.

Charcoal heat: grill the skewers slowly over charcoal until browned. The recipe gives no exact grilling time, so use the colour and doneness of the beef as your cues.

Baste for flavour

Keep some sauce available for grilling: the method calls for regularly sprinkling the skewers with it as they roast. Apply it carefully over the grill so it coats the beef rather than running straight into the fire.

The sauce also helps connect the pan-cooked and grilled stages. Turn the skewers as needed to brown the meat evenly.

Serving the satay

Serve the skewers soon after grilling, while the browned edges are at their best. A portion of rice can make this a more substantial meal, while a fresh salad or sliced vegetables add contrast.

If you have sauce left in the pan, serve it alongside the beef. Keep any sauce that has been in contact with raw beef separate from sauce intended for serving.

Recipe notes & tips

• Cut the beef into pieces of similar size so they cook more evenly.
• Slice the red onions thinly so they soften during their 2 minutes in the pan.
• Stir the kecap and spices thoroughly into the beef before adding the water.
• Keep the charcoal heat gentle, as the recipe calls for slow grilling.
• Baste the skewers regularly with the sauce while they grill.
• Check the beef for doneness rather than relying on an unspecified grilling time.

Variations

• Add chilli: include fresh chilli with the seasonings for a hotter satay.
• Use chicken: swap in chicken pieces and ensure they are thoroughly cooked.
• Change the vegetables: serve with cucumber or leafy salad for a fresh contrast.
• Serve with rice: add steamed rice alongside the skewers for a fuller meal.

Common mistakes to avoid

• Uneven beef pieces: cut them to a similar size so they cook at a more consistent rate.
• Skipping the pan stage: cook the beef in the sauce before threading it, as the recipe directs.
• Grilling too fast: use a slower charcoal grill to give the skewers time to brown without rushing.
• Forgetting to baste: sprinkle the skewers regularly with sauce as they grill.
• Using serving sauce that touched raw beef: keep it separate or cook it before serving.

How to store

Refrigerate leftover beef in a covered container within 2 hours and use within 3 days. Reheat until piping hot, either in a pan with a splash of water or in the oven; take care not to dry out the meat.

Frequently asked questions