Sate Padang Beef Skewers (Printable)
Tender grilled beef skewers with aromatic Padang spiced sauce from West Sumatra.
# What You'll Need:
→ For the Beef Skewers
01 - 1.3 pounds beef brisket or shank, cut into 0.75-inch cubes
02 - 4.2 cups water
03 - 2 bay leaves (Indonesian daun salam if available)
04 - 2 kaffir lime leaves
05 - 2 lemongrass stalks, bruised
06 - 1 teaspoon salt
→ For the Spice Paste
07 - 6 shallots
08 - 4 garlic cloves
09 - 3 red chilies, seeded
10 - 2 candlenuts (or substitute with macadamia nuts)
11 - 2 teaspoons ground coriander
12 - 1 teaspoon ground cumin
13 - 1 teaspoon turmeric powder
14 - 1 teaspoon ginger, grated
15 - 1 teaspoon galangal, grated
16 - 0.5 teaspoon ground white pepper
→ For the Sauce
17 - 2 tablespoons rice flour (or substitute with cornstarch)
18 - 1.7 cups beef stock (reserved from boiling beef)
19 - 2 tablespoons vegetable oil
20 - 1 teaspoon salt
21 - 1 teaspoon sugar
→ For Serving
22 - 1 rice cake (lontong), sliced (optional)
23 - Fried shallots, for garnish
# How to Make It:
01 - Combine beef cubes, water, bay leaves, kaffir lime leaves, lemongrass, and salt in a large pot. Bring to a boil, then reduce heat and simmer for 45–60 minutes until tender. Remove beef from broth, reserving the stock for the sauce.
02 - Blend shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, ginger, galangal, and white pepper into a smooth paste using a blender or food processor.
03 - Thread cooked beef onto soaked bamboo skewers. Grill over hot charcoal or a grill pan for 4–6 minutes, turning and basting with a little oil, until slightly charred on all sides.
04 - Heat oil in a saucepan and sauté the spice paste until fragrant, about 3–4 minutes. Add 1.7 cups of the reserved beef stock, salt, and sugar. Bring to a simmer.
05 - Mix rice flour with a little water to make a slurry in a small bowl. Slowly add to the simmering sauce, stirring constantly, until thickened and smooth, about 3–4 minutes.
06 - Arrange beef skewers on a serving plate, pour the hot sauce generously over the skewers, and garnish with fried shallots. Serve with sliced rice cake if desired.
# Expert Hacks:
01 -
- The sauce alone is worth the effort a rich spicy velvet that clings to every bite of beef
- Your guests will swear you spent hours at the stove when most of the cooking is hands off simmering
- Its a window into Padang cuisine right in your own kitchen with flavors you cant find anywhere else
02 -
- Soak your bamboo skewers for at least 30 minutes before grilling or they will burn and splinter
- The sauce will thicken slightly as it cools so dont panic if it seems a bit loose in the pan
- Candlenuts can be toxic if eaten raw so always cook them thoroughly in the spice paste
03 -
- Marinate the boiled beef in half the spice paste for an hour before grilling to infuse even more flavor
- Make extra sauce because it keeps beautifully in the fridge for up to a week and tastes even better over time