Entree: Indonesia – Indonesian Street Food – Sate Padang (Skewered beef served with a thick, spicy turmeric-peanut Padang-style sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) beef chuck or round, cut into 1-inch (2.5 cm) cubes
- 20 bamboo skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, roughly chopped (about 90 g)
- 3 cloves garlic, peeled
- 1 tbsp (8 g) ground turmeric
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 inch (2.5 cm) fresh ginger, peeled (about 10 g)
- 1 inch (2.5 cm) galangal or 1/2 tsp (1 g) ground galangal
- 3–4 red bird’s eye chilies or 2 tbsp (30 g) fresh red chili, chopped (adjust to taste)
- 1 tsp (5 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 cups (480 ml) beef stock
- 2 tbsp (16 g) rice flour or cornstarch (for slurry)
- 2 tbsp (30 ml) water (for slurry)
- 2 tbsp (30 ml) toasted peanut paste or smooth peanut butter (optional for depth)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce) or NULL if unavailable
- 2 tbsp (30 ml) oil for grilling or brushing
- Fried shallots for garnish
- 2 scallions, thinly sliced (about 15 g)
- Lime wedges for serving

Instructions

1. Make the spice paste: in a blender or food processor combine shallots, garlic, turmeric, coriander, cumin, ginger, galangal, and chilies with 2 tbsp (30 ml) vegetable oil. Blend to a smooth paste, scraping down as needed.
2. Marinate the beef: toss the cubed beef with 1 tsp (5 g) salt and 1 tsp (4 g) palm sugar, then stir in half of the spice paste. Cover and refrigerate 30 minutes to 1 hour.
3. Thread and grill: thread the marinated beef onto soaked bamboo skewers, leaving a little space between pieces. Brush lightly with oil and grill over medium-high heat (or broil) 2–3 minutes per side until nicely charred and just cooked through. Keep warm.
4. Make the kuah (sauce): heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add the remaining spice paste and fry, stirring, 3–5 minutes until fragrant and oil separates.
5. Deglaze and simmer: add tamarind water, beef stock, and peanut paste (if using) to the pan. Stir, bring to a simmer, and cook 10 minutes.
6. Thicken the sauce: mix rice flour or cornstarch with 2 tbsp (30 ml) water to make a slurry. Whisk the slurry into the simmering sauce until it thickens to a glossy, pourable consistency. Adjust salt and sweetness with kecap manis or a pinch of sugar as needed.
7. Serve: place skewers on a platter and ladle generous amounts of the thick Padang sauce over them. Garnish with fried shallots and sliced scallions, and serve with lime wedges.