Indonesian Beef Sate

This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.

Ready In:
41mins
Serves:
Yields:
Units:

ingredients

directions

  • For Marinade.
  • Heat oil in skillet over medium-high heat.
  • Add onion,garlic and ginger and saute until onion is soft.
  • Add remaining ingredients and stir to make smooth paste.
  • Reduce heat and simmer 2 minutes.
  • Add meat, stirring to coat well.
  • Remove from heat and let stand until room temperature.
  • Thread meat onto skewers, weaving strips in and out to pack tightly.
  • Prepare hibachi or grill or preheat broiler.
  • Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier."
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  1. Three Kids Make Me
    The flavor of the marinade was wonderful. I liked it so much that I actually sauted the beef and used the marinade as sauce instead of skewering and grilling. Thanks Leslie! Served with recipe #303872.
    Reply
  2. Leslie in Texas
    This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.
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