Beef Satay Recipe

Average Rating:

Categories: Appetizer, Beef, Indian

Submitted By: John Thorne and Matt Lewis from Northhampton.

Beef Satay Notes

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook

  • 2 teaspoons coriander seed
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons kecap manis
  • 1 1/2 teaspoons minced lemongrass
  • 1 teaspoon sambal oelek
  • 1 tablespoon palm sugar
  • 2 tablespoons peanut oil
  • 1/2 teaspoon salt (or to taste)
  • 1 1/2 pounds beef, cut into bite-size pieces
  • "peanut sauce #4"
Serves / Yields


Preparation Instructions

Toast the coriander seeds in a hot, ungreased skillet until they release their aroma and begin to change color. When they cool enough to handle, crush or process them into a coarse powder. Mix this with the remaining marinade ingredients in a bowl. Stir the meat into this so all the pieces are coated and let marinate at room temperature for an hour or so. Thread meat onto skewers and grill over charcoal. Serve immediately with peanut sauce for dripping.

Quick Shopping List

Coriander Seeds, Moroccan, Whole Or Ground
Whole Seeds, in a glass jar
1/2 cup shaker jar, net wt. 1.5 oz.
Lemon Grass, Dried Chopped, Organic
Coarse Cut, in a resealable bag
1 oz.

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Karin D. Said:

I love this. This is Indonesian. It is also wonderful if you add coconut milk to the peanut sauce. I make the peanut sauce like this. Put natural peanut butter with hot peper, garlic, lemon grass, cocnut cream or milk chopped onions, corrianer seeds into a frying pan. Cook on medium heat about 10 minutes.

Make it Again? Karin D. would make this recipe again.