Beef Satay

Name: Beef Satay
Total time: 45 min
Yield: 10 servings
Cuisine: Malaysian
Ingredients: 2 lb beef sirloin; 1 piece cucumber; 1 piece red onion; 20 piece Malaysian rice cakes (ketupat); 1 tsp chili powder; 2 tbsp coriander powder; 2 tsp turmeric powder; 10 piece shallots; 3 clove garlic; 4 stalk lemongrass; 4 tbsp sugar; 1 tsp salt; 4 tbsp oil; 1.5 tbsp water; 5 tbsp oil; 0.75 tbsp tamarind pulp, seedless; 0.75 cup roasted peanuts, coarsely blended; 0.75 cup water; 1 tbsp sugar, to taste; 0.5 tsp salt, to taste; 1 tbsp oil; 5.5 tbsp chili powder; 1.5 tbsp coriander powder; 0.75 tsp cumin powder; 3 stalk lemongrass; 0.75 inch galangal, sliced; 4 clove garlic; 3 piece shallots; 0.5 tsp salt; 1.5 tbsp sugar

Beef sirloin marinated overnight in a fragrant blended spice paste, threaded onto skewers and grilled until charred, then served with a rich tamarind-peanut sauce, cucumber, onion, and rice cakes.

45 min 10 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

504

Calories

20g

Protein

22g

Carbs

38g

Fat

Scale recipe

10 servings

Original recipe

Ingredients31 items

Produce

🥒cucumber1 piece

🧅red onion1 piece

🧅shallots10 piece

🧄garlic3 clove

🌿lemongrass4 stalk

🌿lemongrass3 stalk

🫚galangal, sliced¾ inch

🧄garlic4 clove

🧅shallots3 piece

Meat

🥩beef sirloin2 lb

Pantry

🍬sugar4 tbsp

🛢️oil4 tbsp

🛢️oil5 tbsp

🫘tamarind pulp, seedless¾ tbsp

🥜roasted peanuts, coarsely blended¾ cup

🍬sugar, to taste1 tbsp

🛢️oil1 tbsp

🍬sugar1½ tbsp

Spices

🌶️chili powder1 tsp

🌿coriander powder2 tbsp

🟡turmeric powder2 tsp

🧂salt1 tsp

🧂salt, to taste½ tsp

🌶️chili powder5½ tbsp

🌿coriander powder1½ tbsp

🟤cumin powder¾ tsp

🧂salt½ tsp

🧂salt and sugar, to taste1 tsp

Other

🍚Malaysian rice cakes (ketupat)20 piece

💧water1½ tbsp

💧water¾ cup

Instructions

1
Cut the beef sirloin into thin ¼-inch slices or ¾–1 inch cubes.
2
Peel and cut the red onion into quarters, cut the cucumber into small pieces, and, if using, cut the Malaysian rice cakes into bite-size pieces. Set these aside as accompaniments for serving.
3
In a blender, combine the chili powder, coriander powder, turmeric powder, shallots, garlic, and lemongrass with 1-2 tablespoons water; blend into a smooth marinade paste.
4
Heat 4 tablespoons oil in a wok and stir-fry the marinade paste until fragrant and the oil begins to separate.
5
Stir the sugar and salt into the fried marinade paste, then transfer it out of the wok and let it cool completely.
6
Toss the beef with the cooled marinade paste until well coated, cover, and marinate in the refrigerator overnight for the best flavor.
7
Soak the tamarind pulp in water, then work it with your fingers to extract the juice; discard the fibrous solids.
8
In a blender, combine the chili powder, coriander powder, cumin powder, lemongrass, galangal, garlic, shallots, salt, and sugar; blend into a smooth spice paste, adding a splash of water if needed to help it move.
9
Heat the oil in a pan and stir-fry the spice paste until fragrant.
10
Turn the heat to medium-high and keep cooking the paste until the oil visibly separates from it — this deepens the flavor of the sauce base.
11
Stir in the tamarind juice, roasted peanuts, and water; mix well and bring to a quick boil.
12
Cover the pan, reduce the heat to low, and simmer for 5-10 minutes until the peanut sauce thickens.
7:30 timer
13
Season the peanut sauce with sugar and salt to taste, then dish it out and set aside to serve alongside the satay.
14
Thread 3-4 pieces of the marinated beef onto each bamboo skewer; repeat until all the meat is used.
15
Grill the beef satay over a charcoal or outdoor gas grill until both sides are slightly charred and the meat is cooked through.
16
Serve the beef satay hot with the peanut sauce, plus the cucumber, red onion, and rice cakes on the side (about 504 calories per serving).

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CuisineMalaysian