Best 5 Indonesian Beef Saté Satay With Sweet Soy Sauce Recipes

Indonesian Beef Satay with Sweet Soy Sauce is a delectable dish that embodies the rich culinary heritage of Indonesia. Satay, a popular street food and culinary gem, consists of succulent cuts of marinated beef skewered and grilled to perfection. This savory dish is elevated by a luscious sweet soy sauce, adding layers of flavor with its harmonious balance of sweetness, saltiness, and a hint of smokiness.

This comprehensive article provides a collection of recipes that explore the diverse culinary landscape of Indonesia. Embark on a culinary journey as you discover the secrets of creating authentic Indonesian dishes, from the tantalizing Beef Rendang to the aromatic Soto Ayam. Each recipe is meticulously crafted, offering step-by-step instructions and a list of essential ingredients to ensure a successful cooking experience.

Let's cook with our recipes!

INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE

Indonesian Beef Satay with Spicy Peanut Sauce image

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

Provided by Bruce Aidells

Categories Healthy Flank Steak Recipes

Time 3h30m

Number Of Ingredients 29

Ingredients

2 tablespoons lime juice
1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
1 tablespoon reduced-sodium soy sauce
1 tablespoon fish sauce (see Notes)
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon freshly ground pepper
1 ½ pounds skirt steak, flank or other beef steak, trimmed
½ cup finely chopped onion
2 teaspoons peanut oil or canola oil
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
½ cup “lite” coconut milk
¼ cup unsalted natural peanut butter
1 tablespoon fish sauce
1 tablespoon ketchup
1 tablespoon lime juice, or to taste
1 teaspoon brown sugar, or to taste
1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste
1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
¼ cup rice vinegar
1 teaspoon sugar, or to taste
Pinch of salt, or to taste
1/4 cup chopped fresh cilantro (optional)

Steps:

To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 12.5 g, Cholesterol 64.5 mg, Fat 16.6 g, Fiber 1.4 g, Protein 25.2 g, SaturatedFat 5.5 g, Sodium 585.5 mg, Sugar 5.8 g

HOW TO MAKE BEEF SATAY

How to Make Beef Satay image

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories World Cuisine Recipes Asian Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Steps:

Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate.
Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

INDONESIAN SATAY

Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories World Cuisine Recipes Asian Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
Preheat the grill for high heat.
Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

INDONESIAN SATAY

Indonesian Satay image

Provided by Food Network

Time 2h

Yield 4 appetizer or 2 main course servings

Number Of Ingredients 19

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
2 cups smooth peanut butter
2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
2 tablespoons sweet soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno chile, minced
Juice of 1/2 lemon (about 1 tablespoon)

Steps:

For the satay: Cut the chicken into 1-inch cubes.
Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
Prepare a grill or grill pan for high heat. Brush the grill with oil
Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE

Indonesian Beef Saté (Satay) With Sweet Soy Sauce image

Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.

Provided by littleturtle

Categories Steak

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup salad oil
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves
1 large onion, cut into chunks
2 hot red chili peppers, sliced
3 tablespoons fresh coriander, chopped
1/4 cup roasted peanuts
1 teaspoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon pepper
3 lbs beef sirloin, cut into 1-inch cubes
bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or metal skewer
2/3 cup soy sauce
1 tablespoon dark molasses
1 tablespoon brown sugar

Steps:

Combine all marinade ingredients and purée in blender or food processor.
Allow beef to marinate in this mixture for at least 2 hours.
Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6

Tips:

To make the satay skewers, cut the beef into 1-inch pieces and skewer them onto bamboo skewers.
For a more flavorful satay, marinate the beef skewers in a mixture of soy sauce, garlic, ginger, and lemongrass for at least 30 minutes before grilling.
Grill the satay skewers over medium heat until they are cooked through, about 10 minutes per side.
Serve the satay skewers with a dipping sauce made from sweet soy sauce, peanut sauce, or kecap manis.
Garnish the satay skewers with chopped peanuts, cucumber, and red onions.

Conclusion:

Indonesian beef satay is a delicious and easy-to-make dish that is perfect for any occasion. With its succulent beef skewers and flavorful dipping sauce, satay is sure to be a hit with your friends and family. So next time you're looking for a new and exciting recipe to try, give Indonesian beef satay a try. You won't be disappointed!