Indonesian Sate Padang Beef Skewers (Printable)
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 0.75 inch cubes
02 - 4.2 cups water
03 - 2 bay leaves (Indonesian daun salam if available)
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 substitute with 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 - 0.5 teaspoon ground white pepper
→ For the Sauce
17 - 2 tablespoons rice flour (or substitute with 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 (lontong), sliced (optional)
23 - Fried shallots, for garnish
# How To Make:
01 - In a large pot, combine beef cubes, water, bay leaves, kaffir lime leaves, lemongrass, and salt. Bring to a boil, then reduce heat and simmer for 45–60 minutes until tender. Remove beef from broth, reserving the stock.
02 - Blend shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, ginger, galangal, and white pepper to a smooth paste.
03 - Thread cooked beef onto soaked bamboo skewers. Grill over hot charcoal or a grill pan for 4–6 minutes, turning and basting with a little oil, until slightly charred.
04 - In a saucepan, heat oil and sauté the spice paste until fragrant (about 3–4 minutes). Add 1.7 cups reserved beef stock, salt, and sugar. Bring to a simmer.
05 - In a small bowl, mix rice flour with a little water to make a slurry. Slowly add to the sauce, stirring constantly, until thickened and smooth (3–4 minutes).
06 - Arrange beef skewers on a plate, pour the hot sauce generously over the skewers, and garnish with fried shallots. Serve with sliced rice cake if desired.
# Expert Tips:
01 -
- The sauce achieves that perfect restaurant quality thickness without any dairy, thanks to the clever rice flour technique that home cooks in Padang have mastered
- While the ingredient list looks lengthy, the process breaks down into manageable steps that reward you with layers of flavor most people think only restaurants can achieve
02 -
- Candlenuts are mildly toxic when raw, so make sure you are cooking them thoroughly in the spice paste or use macadamia nuts as a completely safe substitute
- The boiling step is absolutely crucial because it creates both tender beef and the flavorful stock that becomes the base of your sauce
- Your sauce will continue thickening slightly as it cools, so remove it from heat when it is slightly thinner than your final desired consistency
03 -
- Marinate your boiled beef in half the spice paste for an hour before grilling to infuse even more flavor deep into the meat
- Fresh lemongrass and kaffir lime leaves from Asian markets make a huge difference compared to dried versions