Indonesian Sate Padang Beef Skewers (Printer-friendly)
Tender charcoal-grilled beef skewers with rich aromatic Padang-style spiced sauce from West Sumatra.
# What You'll 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 fresh 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
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 - Combine beef cubes, water, bay leaves, kaffir lime leaves, lemongrass, and salt in a large pot. Bring to a boil over high heat, then reduce heat and simmer covered for 45 to 60 minutes until beef is tender. Remove beef from broth and reserve the stock for sauce preparation.
02 - Combine shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, ginger, galangal, and white pepper in a blender. Process until a smooth paste forms, adding minimal water only if necessary to facilitate blending.
03 - Thread cooked beef cubes onto pre-soaked bamboo skewers. Grill over hot charcoal or preheated grill pan for 4 to 6 minutes, turning frequently and basting lightly with oil, until exterior develops slight char and smoky flavor.
04 - Heat vegetable oil in a saucepan over medium heat. Add spice paste and sauté for 3 to 4 minutes, stirring constantly, until fragrant and oil begins to separate. Pour in 1.7 cups reserved beef stock, then add salt and sugar. Bring mixture to a gentle simmer.
05 - Whisk rice flour with 2 tablespoons water in a small bowl until smooth. Gradually pour slurry into simmering sauce while stirring continuously. Continue cooking for 3 to 4 minutes until sauce thickens and achieves glossy, smooth consistency.
06 - Arrange grilled beef skewers on serving plates. Pour hot thickened sauce generously over skewers, ensuring each piece is well-coated. Sprinkle fried shallots over top and serve with sliced rice cake on the side if desired.
# Expert Hints:
01 -
- The sauce has this incredible way of being creamy and fiery at the same time
- Bringing charcoal grilled beef to your backyard with an authentic taste of West Sumatra
02 -
- Never skip boiling the beef first, grilling raw meat results in tough chewy pieces
- Soaking bamboo skewers prevents them from burning and splitting over charcoal
03 -
- Marinating the par-boiled beef in half the spice paste for an hour before grilling adds incredible depth
- The heat level should be assertive but not overwhelming, adjust those chilies to your preference