← Back to Search Results
grilling Indonesian, Malaysian
Beef Satay with Spicy Peanut Sauce Recipe-12353

Photo by: Joseph De Leo
Comments: 0


Satay Daging with Sambal Kacang

Satays are popular throughout Malaysia and the 13,000-odd islands that comprise the country of Indonesia, where they are eaten as a snack, an appetizer, or part of the meal itself. They can be made of beef, chicken, pork or lamb, depending on local custom and individual tastes. They never contain vegetables, and are served with a spicy sauce, such as sambal kacang , on the side for dipping.

Yield: 4 to 6 servings


  • 1½ pounds sirloin beef, cut in 1-inch cubes
  • 12 bamboo skewers
  • Vegetable oil, preferably peanut
  • Sambal kacang, store-bought or homemade


  • 4 green onions, chopped, including some of the greens
  • 4 to 5 Thai chiles, stems removed; or substitute serrano chiles
  • 1 tablespoon chopped ginger
  • 3 cloves garlic
  • 2 tablespoons peanut oil
  • 1 tablespoon lime juice, preferably fresh
  • 2 tablespoons tamarind juice
  • 2 teaspoons ground coriander
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • 1 teaspoon sugar
  • ½ cup coconut milk


To make the marinade, place the onion, chiles, ginger, and garlic in a blender or food processor and puree until smooth, adding some peanut oil, if necessary, to form a paste.

Heat a heavy saucepan over medium-high heat, add the oil and when hot, add the spice paste and sauté the mixture for a couple of minutes. Add the remaining marinade ingredients and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool.

Place the beef cubes in a nonreactive bowl or heavy plastic resealable bag, add the marinade, and toss to coat. Marinate the beef overnight in the refrigerator, turning occasionally. Soak the skewers in water 15 minutes before using. Remove the beef and thread on skewers.

Preheat a gas gill to high; if you are using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness; they should be slightly charred on the outside and just done on the inside.

To serve, place the satays on a platter, with Sambal Kacang on the side for dipping.



This recipe requires advance preparation.

© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 6 servings. Nutritional information includes 2 tablespoons of vegetable oil for brushing, but does not include Sambal kacang. For nutritional information on Sambal kacang, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

292kcal (15%)
33mg (3%)
12mg (19%)
5mcg RAE (0%)
53mg (18%)
60mg (3%)
7g (36%)
21g (33%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-sweet-life The Sweet Life
by Kate Zuckerman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
spice Spice
by Ana Sortun
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
living-raw-food Living Raw Food
by Sarma Melngailis
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?