Entree: Indonesia – Padang / Minangkabau – Sate Padang (Grilled skewered beef served with a thick spicy turmeric-curry style Padang sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 19 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) beef (rump or round), cut into 1/2-inch (1.3 cm) cubes
- 20–24 bamboo skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) vegetable oil for grilling/basting
- 2 tsp (10 g) salt, divided
- 1/2 tsp (2 g) ground white pepper
- 2 tbsp (30 ml) kecap manis (optional for brushing)
- For the spice paste:
  - 6–8 dried red chilies, rehydrated (about 30 g), or 2–3 tbsp (30–45 g) chili paste
  - 8 shallots, roughly chopped (about 120 g)
  - 4 garlic cloves (about 12 g)
  - 1 tbsp (8 g) ground turmeric or 1-inch (10 g) fresh turmeric, grated
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground cumin
  - 1 tsp (5 g) salt
  - 1 tsp (5 g) sugar or 2 tsp (10 g) palm sugar
  - 1 tsp (5 ml) tamarind paste dissolved in 1 tbsp (15 ml) water
  - 1–2 tbsp (15–30 ml) vegetable oil for sautéing the paste
- For the sauce:
  - 2 cups (480 ml) beef stock
  - 3 tbsp (25 g) rice flour mixed with 6 tbsp (90 ml) water (slurry) to thicken
  - 1 tbsp (15 ml) lime juice (optional)
- Garnish:
  - 1/4 cup (30 g) fried shallots
  - Lime wedges
  - 2 tbsp (8 g) chopped fresh cilantro or celery leaves

Instructions

1. Combine beef cubes with 1 tsp (5 g) salt and 1/4 tsp (1 g) white pepper; let rest 15–30 minutes. Thread beef onto soaked skewers, leaving space between pieces for even cooking.
2. Make the spice paste by blending rehydrated chilies, shallots, garlic, turmeric, coriander, cumin, sugar, and tamarind water to a coarse paste; add 1–2 tbsp (15–30 ml) oil if needed to blend.
3. Heat 1–2 tbsp (15–30 ml) vegetable oil in a saucepan over medium heat; sauté the spice paste until fragrant and oil separates, about 5–7 minutes.
4. Add beef stock to the paste, bring to a simmer, and cook 8–10 minutes to develop flavor.
5. Stir the rice flour slurry into the simmering sauce a little at a time, whisking constantly, until the sauce thickens to a smooth, glossy consistency typical of Sate Padang; simmer another 3–5 minutes. Adjust seasoning with remaining salt, sugar, and lime juice to taste.
6. While the sauce simmers, grill the skewers over medium-high heat or broil, brushing with vegetable oil (and a little kecap manis if using) and turning until well charred and cooked through, about 2–3 minutes per side for medium doneness (total 6–9 minutes depending on heat and cube size).
7. Arrange skewers on a platter and ladle generous amounts of the thick Padang sauce over each skewer, or serve sauce in a bowl for dipping.
8. Garnish with fried shallots, chopped cilantro, and lime wedges. Serve with steamed rice or lontong if desired.