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Sate Daging (Soy and Ginger Beef Satay)

Sate Daging (Soy and Ginger Beef Satay) 2.000

Rey Lopez for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Sep 9, 2021

For this sate, cubes of rib-eye, marinated in soy, garlic, ginger and sesame oil, get threaded onto skewers and quickly grilled. (If you don’t eat meat, you can use the marinade on mushrooms or tempeh instead; it also works well with chicken or pork.) Sambal kacang, a spicy Indonesian peanut sauce fragrant with red chiles and garlic, provides an excellent counterpart, as does a small side of rice and a dish of slightly spicy, slightly sweet acar ketimun, a quickly pickled cucumber salad (see related recipe). Lara Lee, author of “Coconut & Sambal: Recipes From My Indonesian Kitchen” from which this recipe is adapted, recommends that if you use meat, you marinate it overnight for the best flavor.

You'll need 6 skewers. If using wooden skewers, you will need to soak them in water for at least 30 minutes before grilling.

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Active time: 20 mins; Total time: 55 mins, plus additional marinating time

Make Ahead: The meat may be marinated overnight. The sambal may be made up to 1 week in advance.

Storage Notes: Leftover sate may be refrigerated for up to 4 days. Leftover sambal may be refrigerated for up to 2 weeks.

Where to Buy: Light soy sauce, palm sugar, kecap manis (sweet soy sauce) and tamarind paste may be found at well-stocked grocery stores or online.

2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

  • For the sate
  • 1/4 cup soy sauce, preferably light
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 (2-inch) piece ginger (about 1 ounce), peeled and grated
  • 2 cloves garlic, crushed
  • 1 teaspoon palm sugar or light brown sugar
  • 1/2 teaspoon ground coriander
  • 1 (14- to 16-ounce) rib-eye steak, cut into 1- to 1 1/2-inch cubes (may substitute the same weight of tempeh, cubed, or 8 to 12 ounces button or cremini mushrooms, halved)
  • Sunflower oil or another neutral oil, for the grill
  • Cooked white rice, for serving (optional)
  • For the sambal
  • 1 tablespoon sunflower oil or another neutral oil
  • 1 to 2 long red chiles, deseeded and finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup unsweetened, unsalted smooth peanut butter
  • 4 teaspoons kecap manis , or more to taste (may substitute with 2 teaspoons soy sauce and 2 teaspoons light brown sugar)
  • 2 teaspoons tamarind paste (may substitute with 2 teaspoons lime juice and 2 teaspoons brown sugar)
  • 1/8 teaspoon fine sea salt or table salt, or more to taste
  • 1/4 cup water, plus more as needed

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Make the sate: In a large bowl or gallon-size resealable bag, combine the soy sauce, vinegar, sesame oil, ginger, garlic, sugar and coriander. Add the beef (or other protein or mushrooms) and toss until thoroughly coated. Marinate in the refrigerator for 10 to 45 minutes; if using meat, it may be marinated overnight.

Make the sambal: In a small saucepan over medium heat, heat 1 tablespoon of sunflower oil. Add the chile and garlic and fry, stirring until softened, 3 to 4 minutes.

In a small food processor, combine the peanut butter, kecap manis, tamarind paste, salt and cooked chiles and garlic. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add 1/4 cup of water and continue to pulse until the sauce is pourable. Taste, and season with additional salt or kecap manis, if desired.

Cook the sate: If using a grill, lightly oil the grates with sunflower oil. Preheat the grill to 450 degrees. If using a charcoal grill, heat the coals until they smolder or cook skewers over indirect heat. Use a grill thermometer or the hand method: If you can hold your hand an inch from the grill for no longer than 3 seconds, the grill should be around 450 degrees. If using a grill pan, heat it on high just until it starts to smoke lightly.

Thread 4 or 5 cubes of beef (or other protein or mushrooms) onto 6 skewers (see headnote). Cook the skewers for 1 to 2 minutes on each side for medium, or until lightly charred and done to your liking. Drizzle some of the sambal over the skewers and serve with the acar (see related recipe), additional sambal, and rice on the side, if desired.

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Recipe Source

Adapted from “Coconut & Sambal: Recipes From My Indonesian Kitchen” by Lara Lee (Bloomsbury Publishing, 2020).

Tested by G. Daniela Galarza.

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Nutritional Facts

Calories per serving (based on 3; 2 skewers per person : 254

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 3g 15%

Cholesterol: 99mg 33%

Sodium: 661mg 28%

Total Carbohydrates: 6g 2%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 31g

Calories per serving (based on 3; 2 tablespoons sambal per person): 193

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 295mg 12%

Total Carbohydrates: 11g 4%

Dietary Fiber: 1g 6%

Sugar: 6g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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