Beef Sate Recipe

Prep beef

Slice 1 lb beef sirloin or flank steak into thin strips about 1/8–1/4 inch thick, cutting against the grain for tenderness. Pat slices dry with paper towels.

Make marinade

In a mixing bowl combine 1 tbs light soy sauce, 1 tbs kecap manis (or alternative), 3 tbs coconut milk, 3 minced garlic cloves, 1 finely chopped shallot, 1 tsp grated ginger, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric powder, 1 tbs brown sugar, 2 tsp vegetable oil, 1 tbs lime juice, 1 tsp salt and 1 tsp black pepper. Whisk until smooth and the sugar is dissolved.

Marinate beef

Add the sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes at room temperature.

Skewer beef

If using bamboo skewers, soak them in water for 30 minutes beforehand. Thread marinated beef strips onto skewers, folding strips if needed to create even layers; leave about 1/2 inch space at the ends for handling. Reserve any leftover marinade for basting (bring to a boil before using as a baste if raw juices were in it).

Make quick peanut sauce by whisking 1 tbs creamy peanut butter with 1 tbs coconut milk, 1 tsp soy sauce, 1 tsp lime juice, 1 tsp brown sugar and 1 tsp chili paste. Add up to 2 tbs warm water to reach a smooth dipping consistency. Taste and adjust salt (about 1/4 tsp) or sweetness. Keep at room temperature; if you prefer a thinner sauce, add more warm water a teaspoon at a time.

Preheat grill or broiler

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a broiler, position rack 6 inches from heat and preheat.

Oil grates lightly or brush skewers with 1/2 tsp sesame oil. Place skewers on the hot grill. Cook for about 2–3 minutes per side, turning once or twice, until edges are lightly charred and beef is cooked to medium-rare/medium (internal temp 130–140°F / 55–60°C) depending on preference. Total cook time 6–8 minutes for thin strips.

If you reserved marinade, bring it to a boil in a small saucepan for 1–2 minutes and then brush lightly onto skewers during the last minute of grilling as a glaze. Do not use raw marinade without boiling.

Remove skewers from heat and let rest 2 minutes. Sprinkle with chopped cilantro and serve with lime wedges and the peanut sauce on the side for dipping.