Sate Padang Beef Skewers (Printable View)
Tender beef skewers with rich aromatic Padang-style sauce
# What You 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 (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 - 1/2 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 Steps:
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 Advice:
01 -
- The sauce is what dreams are made of—spicy, aromatic, and clinging to every single bite of beef
- Once you master the spice paste, you'll want to put it on everything from grilled chicken to roasted vegetables
02 -
- Don't rush the initial boiling step—tough cuts need time to transform into something extraordinary
- The sauce will thicken as it cools slightly, so remove it from heat when it's still a tiny bit looser than you want
03 -
- Marinate the boiled beef in half the spice paste before grilling for extra flavor penetration
- Make a double batch of the spice paste and freeze half for your next sate night