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Sate Padang, Padang Beef Satay with Spicy Thick Sauce

A rich and aromatic Indonesian street food delicacy, Sate Padang features grilled beef skewers served with a thick, spicy, and fragrant curry-like sauce. This version adapts the authentic taste for Western home cooks using familiar techniques and ingredients.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 5 people
Course: Main Course, Street Food
Cuisine: Indonesian (Padang/Minangkabau)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Beef Satay:
  • 1.1 lb beef tenderloin or any stewing cut 500 g daging sapi has dalam, or use chuck or brisket for a richer flavor
  • Water enough to boil the beef
  • Salt and umami seasoning like bouillon or mushroom powder, to taste
  • Bamboo or metal skewers tusuk sate
  • Cooking oil for basting while grilling
For the Satay Sauce (Spicy Thick Sauce):
Spice Paste (Bumbu Halus):
  • 8 shallots or 1 small red onion if shallots are unavailable – bawang merah
  • 5 garlic cloves – bawang putih
  • 1/2 tsp ground white pepper – merica
  • 1/2 tsp ground coriander – ketumbar
  • 1/2 tsp ground cumin – jinten
  • 10 dried or fresh red chili peppers remove seeds for less heat – cabai merah keriting
  • 2 bird's eye chilies optional for heat – cabai rawit
  • 1/2 whole nutmeg grated – pala
  • 1- inch piece turmeric lightly roasted – kunyit
  • 1- inch piece fresh ginger – jahe
Aromatic Herbs and Spices (Bahan Cemplung):
  • 2 green cardamom pods – kapulaga
  • 2 star anise – bunga lawang
  • 2- inch cinnamon stick – kayu manis
  • 1 stalk lemongrass smashed – sereh
  • 1- inch piece galangal smashed – lengkuas
  • 1 turmeric leaf tied into a knot (optional, or skip if unavailable) – daun kunyit
  • 2 kaffir lime leaves – daun jeruk
  • 2 Indonesian bay leaves daun salam, can substitute with regular bay leaf
  • Salt and seasoning to taste
  • 3.5 oz rice flour 100 g tepung beras, mixed with 3/4 cup water (200 ml)

Instruction
 

Prepare the Beef:
  1. Rinse the beef thoroughly and cut into large chunks (don’t cut too small yet).
  2. Boil beef in water with a pinch of salt and basic aromatics like smashed garlic, lemongrass, and bay leaves (daun salam) until tender (approx. 45–60 mins depending on cut).
  3. Remove and drain the beef. Let it cool, then cut into small cubes.
  4. Skewer 4–5 pieces per stick. Grill over charcoal or a stovetop grill pan, brushing lightly with oil until charred and aromatic.
Make the Sauce:
  1. Blend all spice paste ingredients into a smooth mixture.
  2. Heat a small amount of oil in a pan. Sauté the paste until fragrant and fully cooked (about 5–7 minutes).
  3. Add the aromatic herbs and spices (cemplung) and sauté for 1–2 minutes until deeply fragrant.
  4. Pour in 2½ cups (600 ml) of the beef boiling stock.
  5. Bring to a simmer, then slowly pour in the rice flour slurry while stirring constantly to prevent lumps.
  6. Reduce heat and stir continuously until the sauce thickens into a rich, glossy consistency. Adjust salt and seasoning.

Notes

  • Beef cut tips: Tenderloin is authentic, but stewing cuts like chuck or brisket add more depth. Boil until fork-tender.
  • Rice flour: Found in Asian or health food stores. Do not substitute with all-purpose flour; the texture won’t be right.
  • Herbs & spices: Turmeric leaf (daun kunyit) and daun salam can be omitted if unavailable, though kaffir lime leaves and lemongrass are highly recommended.
  • Chili heat: Remove seeds or reduce chili for a milder sauce. This dish should be warm, but not overwhelmingly spicy.
  • Grilling method: Charcoal gives the best result, but a stovetop grill or broiler works fine. Oil the skewers for a smoky, glossy finish.