Indonesian Sate Padang Beef Skewers (Print)
Tender charcoal-grilled beef skewers with rich aromatic Padang-style spiced sauce from West Sumatra.
# What You Need:
→ For the Beef Skewers
01 - 1.3 pounds beef brisket or shank, cut into 3/4 inch cubes
02 - 4.2 cups water
03 - 2 bay leaves
04 - 2 kaffir lime leaves
05 - 2 lemongrass stalks, bruised
06 - 1 teaspoon salt
→ For the Spice Paste
07 - 6 shallots
08 - 4 garlic cloves
09 - 3 red chilies, seeded
10 - 2 candlenuts or macadamia nuts
11 - 2 teaspoons ground coriander
12 - 1 teaspoon ground cumin
13 - 1 teaspoon turmeric powder
14 - 1 teaspoon ginger, grated
15 - 1 teaspoon galangal, grated
16 - 1/2 teaspoon ground white pepper
→ For the Sauce
17 - 2 tablespoons rice flour or cornstarch
18 - 1.7 cups beef stock reserved from boiling beef
19 - 2 tablespoons vegetable oil
20 - 1 teaspoon salt
21 - 1 teaspoon sugar
→ For Serving
22 - 1 rice cake, sliced
23 - Fried shallots for garnish
# How To Make It:
01 - In a large pot, combine beef cubes, water, bay leaves, kaffir lime leaves, lemongrass, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for 45 to 60 minutes until tender. Remove beef from broth, reserving the stock for the sauce.
02 - Place shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, ginger, galangal, and white pepper in a blender. Process until a smooth paste forms, scraping down sides as needed.
03 - Thread cooked beef onto soaked bamboo skewers. Grill over hot charcoal or a preheated grill pan for 4 to 6 minutes, turning frequently and basting with a little oil, until slightly charred on all sides.
04 - Heat oil in a saucepan over medium heat. Add the spice paste and sauté for 3 to 4 minutes until fragrant and oil begins to separate. Pour in the reserved beef stock, salt, and sugar. Bring to a gentle simmer.
05 - Whisk rice flour with 2 tablespoons of water in a small bowl until smooth. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue cooking for 3 to 4 minutes until thickened and smooth.
06 - Arrange beef skewers on a serving plate. Pour the hot sauce generously over the skewers. Garnish with fried shallots and serve with sliced rice cake on the side if desired.
# Expert Tips:
01 -
- The double cooking method creates beef thats tender inside with a smoky charred exterior that you cant achieve with grilling alone
- That sauce is everything—thick, aromatic, and boldly spiced, it turns simple beef into something extraordinary
02 -
- Soaking your bamboo skewers for at least 30 minutes prevents them from burning on the grill and protects your guests from splinters
- That reserved beef stock is liquid gold—dont substitute with water or store bought broth if you want authentic depth of flavor
03 -
- For even more flavor, marinate the boiled beef in half the spice paste for an hour before grilling—this adds another layer of depth that makes it extra special
- If you cant find candlenuts, macadamia nuts work beautifully and are much easier to source in most grocery stores