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
5.0 from 2 reviews
Author: Anita Jacobson
Categories: Main Dish
Prep Time: 2 hours 30 mins
Cook Time: 15 mins
Total Time: 2 hours 45 mins
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
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)
In a mixing bowl, rub beef with melted butter and sugar. Set aside for 15 minutes.
Add salt, ground white pepper, and the spice paste to the beef. Mix well, and left to marinate for 2 hours in the fridge.
Skewer the beef with bamboo skewers, about 3 to 4 pieces per skewer.
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.