Saté Sapi – Beef Satay

Saté Sapi Dengan Saus Kacang – Dutch-Indonesian Beef Satay with Peanut Sauce: The most memorable part of my first Christmas in the Netherlands was the evening we spent with a generous Indonesian family in Dordrecht. They invited us to share a rijsttafel—my very first taste of a true Indonesian feast. When we arrived, the table was covered with what seemed like dozens of colorful dishes, their fragrant aromas filling the home. Among them, one dish stood out: saté sapi (beef satay). Served with acar ketimun (sweet-and-sour cucumbers) and richly spiced peanut sauce, the skewers of marinated beef were grilled over charcoal and lightly glazed with ketjap manis. Just thinking about it brings back vivid memories of the smoky aroma and layered flavors. This recipe is my way of returning to that Christmas dinner, and to the warmth of friends who welcomed me—a newcomer in what then felt like a strange land—as one of their own.

Ingredients

• 2–4 lbs beef (sirloin, tri-tip, flank, or ribeye), sliced into strips about ¼-inch thick and 2–3 inches long

Velveting:

• 2 cups water
• 1 tsp baking soda
• ¼ cup soy sauce

Marinade:

• ¼ cup ketjap manis
• 1 tbsp vegetable oil
• 1 tbsp shallot, finely grated (or onion)
• 1 tsp fresh ginger, grated
• 1 tbsp brown sugar
• ¼ tsp ground coriander
• 1 clove garlic, minced (or ¼ tsp garlic powder)
• 2 tsp lime juice
• 2 tbsp coconut milk
• ⅛ tsp white pepper

Peanut Sauce:

• 1 cup smooth peanut butter
• 2 cloves garlic, minced
• 2 tbsp oil (peanut or vegetable)
• ¼ cup ketjap manis
• 2 tbsp lime juice
• 2 tbsp brown sugar
• ½ tsp hot red curry powder
• 1–2 tsp sambal oelek (to taste)
• 1 can (14 oz) coconut milk
• ½ tsp ground coriander (optional, ties to marinade)
• ¼ tsp aji-no-moto (optional)
• 2 tsp tamarind paste (optional, for tang)
• warm water, as needed to thin

For Serving:

• wooden skewers, soaked at least 1 hour
• acar ketimun (quick cucumber pickle) or fresh cucumber salad
• steamed rice (or lontong / rice cakes)

Directions

Velvet the Beef

Slice beef into thin strips. Combine water, baking soda, and soy sauce, then add beef and soak 1–2 hours in the refrigerator. Drain, rinse briefly under cold water, and pat dry.

Marinate the Beef

Whisk together all marinade ingredients. Add velveted beef, toss to coat thoroughly, cover, and marinate 3–12 hours in the refrigerator.

Prepare the Peanut Sauce

Heat oil in a saucepan over medium-low heat. Add garlic and sauté until fragrant but not browned.

Stir in peanut butter, ketjap manis, lime juice, brown sugar, curry powder, sambal, and coriander. Mix until smooth.

Gradually whisk in coconut milk until creamy. Reduce heat to low and warm gently for 2–3 minutes.

Thin with warm water if needed. Adjust to taste with tamarind, sambal, or sugar. Keep warm or rewarm gently before serving.

Grill the Satay

Thread marinated beef strips onto soaked skewers. Grill over hot charcoal 2–3 minutes per side, or until lightly charred at the edges.

In the final minute, baste lightly with a mixture of ketjap manis and oil for caramelization.

Serve

Arrange skewers on a platter. Serve with warm peanut sauce, cucumber pickle, and steamed rice or lontong.

Notes

Preparation

• Velveting ensures tenderness while avoiding any baking-soda aftertaste when rinsed properly.
• Use thin, even beef strips for consistent grilling and ideal caramelization.
• A touch of tamarind in the sauce adds depth and a gentle sour note that complements ketjap manis.

Serving Suggestions

• Serve with acar ketimun for freshness and contrast.
• Pair with steamed jasmine rice, lontong, or coconut rice.
• Excellent with grilled vegetables or nasi goreng.

Variations

• Spicy Version: increase sambal in both marinade and sauce.
• Sweeter Dutch Style: add an extra tablespoon ketjap manis during grilling.
• Smokier Grill: add a small piece of lump charcoal beside the coals to intensify aroma.

Make-Ahead & Storage

• Marinated beef keeps up to 24 hours refrigerated.
• Peanut sauce can be made 2–3 days ahead; rewarm gently to loosen.
• Leftover skewers keep 2–3 days refrigerated and reheat well over medium heat.