Indonesian Sate Padang Beef Skewers (Print Version)
Charcoal-grilled beef skewers smothered in thick, aromatic Padang spiced sauce with turmeric, coriander, and cumin.
# What You Need:
→ 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
→ 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
→ Sauce
17 - 2 tablespoons rice flour or cornstarch
18 - 1.7 cups beef stock reserved from boiling
19 - 2 tablespoons vegetable oil
20 - 1 teaspoon salt
21 - 1 teaspoon sugar
→ Serving
22 - 1 rice cake, sliced
23 - Fried shallots for garnish
# How To Make:
01 - Combine beef cubes, water, bay leaves, kaffir lime leaves, lemongrass, and salt in a large pot. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender. Remove beef from broth and reserve the stock.
02 - Blend shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, ginger, galangal, and white pepper into a smooth paste.
03 - Thread cooked beef onto soaked bamboo skewers. Grill over hot charcoal or grill pan for 4-6 minutes, turning and basting with oil until slightly charred.
04 - Heat oil in a saucepan and sauté spice paste until fragrant, about 3-4 minutes. Add reserved beef stock, salt, and sugar. Bring to a simmer.
05 - Mix rice flour with water to form slurry. Slowly add to sauce while stirring constantly until thickened and smooth, 3-4 minutes.
06 - Arrange beef skewers on plate, pour hot sauce generously over meat, and garnish with fried shallots. Serve with sliced rice cake.
# Expert Tips:
01 -
- The sauce achieves that restaurant quality thickness without relying on heavy cream or coconut milk
- Boiling then grilling the beef creates impossibly tender meat with a smoky charred exterior
- The spice blend hits every flavor note with an aromatic depth that develops beautifully
02 -
- Don't skip boiling the beef first, this two step cooking method is what creates the signature tender texture
- The spice paste must be sautéed until fully cooked and fragrant, otherwise the sauce will taste harsh and raw
- Whisk the rice flour slurry thoroughly before adding to prevent lumps from forming in your finished sauce
03 -
- Soak your bamboo skewers for at least 30 minutes to prevent them from burning on the grill
- The leftover beef stock freezes beautifully for future batches or other dishes