Recipe for Indonesian Beef Saté with Southeast Asian Peanut Sauce - dummies

Recipe for Indonesian Beef Saté with Southeast Asian Peanut Sauce

By Jenna Holst

Saté can be served as a main dish or as an appetizer with Southeast Asian Peanut Sauce. Pickled Cucumber and Carrot Salad or Spiced Carrot and Pineapple Sambal are excellent accompaniments.


Yield: 4 servings as a main course, 8 servings as a first course

Preparation time: 20 minutes; 1 to 2 hours marinating time

Cooking time: 10 minutes

Spice meter: Moderately spiced to hot and spicy

1-1/2 pounds lean round steak, cut into thin strips or cubed

1 tablespoon lime or lemon juice

2 tablespoons soy sauce

1 teaspoon dark or Chinese sesame oil

2 teaspoons dark brown sugar

2 plump cloves garlic, pressed or minced

1/2-inch piece fresh ginger, minced

2 scallions, white and green parts, thinly sliced

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

One recipe Southeast Asian Peanut Sauce

  1. Cut the beef into 1 to 1-1/2 inch strips.

  2. In a shallow dish, combine the lime juice, soy sauce, sesame oil, sugar, scallions, garlic, ginger, pepper, and cayenne. Stir to mix.

    Add the beef to the marinade and toss to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning the meat once or twice.

  3. Remove the meat from the marinade, but reserve the marinade for basting. Thread the beef onto 8 skewers.

  4. Preheat the grill or broiler. Grill or broil, basting with some of the marinade and turning the skewers occasionally, until the beef is cooked through to the desired doneness, about 7 to 10 minutes.

    Serve with Southeast Asian Peanut Sauce for dipping.

Per serving: Calories 256 (From Fat 66); Fat 7g (Saturated 2g); Cholesterol 106mg; Sodium 594mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 41g.

Southeast Asian Peanut Sauce

This popular and versatile sauce appears in many versions throughout Southeast Asia. It can be used as a condiment for saté (an Indonesian dish of meat, fish, or poultry cubes served on skewers), grilled or sautéed meat, poached chicken breasts, rice, vegetables, and vegetable salads. Serve the sauce at room temperature.

Yield: About 1-3/4 cups

Preparation time: 10 to 15 minutes

Cooking time: 5 minutes

Spice meter: Moderately spiced to hot and spicy

3/4 cup natural or creamy peanut butter, preferably unsweetened

1-1/3 cups unsweetened coconut milk (about one can), chicken broth, or water

2 tablespoons rice wine vinegar or white wine vinegar

1 tablespoon brown sugar

1 tablespoon light soy sauce

2 plump cloves garlic, minced

3/4 inch piece fresh ginger, minced

1/2 teaspoon cayenne, or 1 to 2 tablespoons sambal oelek or Chinese chile paste to taste

  1. In a saucepan over medium heat, combine all the ingredients. Stir to mix evenly.

  2. Bring the mixture to a boil and cook, stirring occasionally, for 3 minutes. Remove the sauce from the heat. Let the sauce cool to room temperature before using.

Per serving: Calories 64 (From Fat 51); Fat 6g (Saturated 3g); Cholesterol 0mg; Sodium 40mg; Carbohydrate 2g (Dietary Fiber 1g); Protein 2g.