This Indonesian beef kabob recipe goes back to my (Glenn’s) childhood. Once or twice a year my Dutch immigrant parents would get together with other immigrant families and stage an Indonesian rijstafel (translation: rice table). The feast was historically a Dutch colonial creation celebrating all flavors Indonesian. The celebration had special meaning to my Dad, as he lived on the Island of Java for a time in his twenties.
The centerpiece of the feast was nasi goreng, a fried rice dish. My favorite, perhaps foreshadowing my ranching destiny was this Satay, lovely marinated beef kabobs hot from the grill outside. Enjoy them with rice (maybe even nasi goreng) and perhaps even every kid’s favorite, krupuk: the deep fried prawn cracker.
(Dairy Free, Egg Free)
Indonesian Satay (Sweet and Spicy Beef Kabob Recipe)
Ingredients
- 2 pounds Alderspring top sirloin steak cut into cubes. Sirloin tip or London broils will work fine as well, but lengthen marinade time to 4 hours, or even overnight in a refrigerator. Alderspring’s sirloin tip kabobs work well for this, but use the extended time for marinade. Stew beef will even work, given a little trimming of gristle and the overnight marinade.
- 3 tablespoons of water
- 2 tablespoons ginger root chopped
- 2 teaspoons lemongrass powder 1 stalk fresh, chopped into ½ inch pieces
- Juice from 1/2 lime
- 1 cup merlot
- 2 teaspoons sambal oelek ground fresh chili paste–on amazon or in SE Asian stores; can sub in 2-3 crushed dried chilis
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/3 cup ketjap manis sweet soy sauce—google a way to make your own or on Amazon, SE Asian Cuisine shops
- 2 medium onions diced
- 3 cloves garlic
- ½ cup smooth peanut butter
Instructions
- Place onion, ginger, garlic, ketjap manis, coriander, cumin, sambal oelek, merlot and water in a food processor. Process to a paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Toss the beef into the marinade, and stir in.
- Cover the bowl with a glass lid or plate, and marinate in the refrigerator for at least 2 hours.
- Presoak wooden skewers, or use metal ones, sliding beef cubes to make each kabob.
- Reserve marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill skewers until beef reaches desired doneness, about 5 minutes for medium.
- Meanwhile, pour reserved marinade into a small saucepan and bring to a boil.
- Add peanut butter and stir or whisk until thickened.
- Serve sauce still warm as a dipping sauce for grilled Satay’.
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