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Home / All Recipes / Indonesian / Sate Sapi - Beef Satay

Last updated: Mar 30, 2014 — Published: Mar 30, 2014 — By: Anita — 6 comments

The best satay is the one made with really old fashion charcoal grill, complete with a fan to stoke the flame. But people don’t do that anymore unless you are a restaurant owner, so nowadays we rely on electric grill, grill pan, or if you are like me, just a regular frying pan. I admit mine is probably the worst way to make a satay, but I still churn out more than decent tasting satay. So, if you own better grilling equipments, your satay will be phenomenal. ♥

Sate Sapi - Beef Satay

Sate Sapi - Beef Satay

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisine: Indonesian

Ingredients: Beef

Prep Time: 2 hours 30 mins

Cook Time: 15 mins

Total Time: 2 hours 45 mins

Serves: 4

Print Recipe


  • 500 gram beef tenderloin (Indonesian: sapi has dalam), cut into 1/2 inch cubes
  • 50 gram melted butter
  • 50 gram sugar
  • 2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • bamboo skewers
  • 4 tablespoon honey
  • 4 red anaheim chili (Indonesian: cabe merah besar)
  • 12 shallots (Indonesian: bawang merah)
  • 8 cloves garlic (Indonesian: bawang putih)
  • 6 candlenuts (Indonesian: kemiri)


  1. In a mixing bowl, rub beef with melted butter and sugar. Set aside for 15 minutes.
  2. Add salt, ground white pepper, and the spice paste to the beef. Mix well, and left to marinate for 2 hours in the fridge.
  3. Skewer the beef with bamboo skewers, about 3 to 4 pieces per skewer.
  4. Heat your griller (or frying pan), then brush the beef satay with honey and grill (or cook) until fully cooked. I love to cook my satay until some char has developed, so yummy. Serve immediately.