How to Make Sate Maranggi – Indonesia Beef Satay
This post may contain affiliate links.Indonesian satay has so many variations, one of the popular ones is beef satay called Sate Maranggi – Beef Satay. Let’s learn how to make the meat tender and tasty thoroughly!
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Sate Maranggi
Indonesia has many kinds of satay, including chicken, beef, shrimp, lamb, and pork. Each has its own unique flavor. It is easy to buy satay in Indonesia. There are many street vendors or street food stalls that sell it.
Sate Maranggi is beef satay with tomato, shallots sambal (chili condiment), and sweet soy sauce. It started getting popular from a satay seller in Purwakarta, a small city in Indonesia.
After trying many recipes, I finally decided on one recipe for my family. It is easy to make and has the right flavor, just like the street vendors’ satay.
The meat is tender and richly marinated with herbs and spices. It is grilled until charred and eaten with sweet soy sauce and tomato chili condiment. It can be served as it is or paired with hot, steamy rice or steamed rice cake (lontong).
Check out chicken satay recipe with peanut sauce. This is also very convenient and tasty.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Beef – There are two parts from beef that are suitable for satay: beef shank and tenderloin. Cut against the grain to shorten the fibre.
Spices – Galangal and coriander seeds can be found in dried or ground form. They will leave the same flavor as the fresh ones.
Tamarind – Tamarind helps getting rid of the odor from the beef. Soak tamarind with hot water and strain it. If you don’t have tamarind, use lime or lemon juice. Vinegar can also help.
How to Make:
- Slice the beef thinly across the grain (image 1). This will ensure that the meat is very tender after being marinated and grilled. Put the sliced meat in a bowl (image 2).
- Blend all the spices: garlic, shallots, galangal, coriander seeds, tamarind water, sweet soy sauce, palm sugar, salt, pepper, and mushroom powder (image 3). Blend them finely.
- Pour the spices into the bowl (image 4, 5). Mix well. Cover with plastic wrap and chill in the chiller for at least one hour or overnight.
- The next hour or the next day, take out from the fridge.
- Take bamboo skewers, use the skewer to stick the meat. One skewer can hold up 3-4 pieces of meat (image 6).
- Heat the grilling pan. Sprinkle some oil to prevent sticking (image 7).
- Grill until both sides change color or a little bit charred (image 8).
- For the tomato chili: grind red chilis, green chilis, garlic, shallots, and tomato with a stone pestle (image 11) or you can also use a food processor.
- Add salt, sugar, and lime (image 12). Mix well. Set aside.
- Serve the beef satay on a plate lined with banana leaves.
- Add tomato chili condiment next to it. Also add a few cucumber slices and sliced shallots.
- Sprinkle the top with sweet soy sauce and fried shallots. Enjoy!
Pro Tips
- Tomato chili condiment is served fresh, but if you want to cook it for a while to feel safe, it is alright. The taste won’t change much.
- If you cut the meat in cube size, grilling time should be longer so it is cooked thoroughly inside.
- Beef shank or tenderloin is the best choice for making satay.
FAQs
Storage
- The non-grilled beef satay can be kept in the chiller for up to 5 days before grilling. You can prepare ahead if you have a gathering.
- You can keep the grilled sate maranggi in a chiller for up to 5 days. Reheat by grilling or in the microwave.
Sate Maranggi
Equipment
- 1 grilling pan
- 35 bamboo skewers
Ingredients
- 400 gr beef shank
Marinade sauce
- 6 pcs garlic
- 12 pcs shallots
- 5 cm galangal
- 2 tsp coriander seeds
- 3 tbsp tamarind water
- 2 tbsp sweet soy sauce
- 1 tbsp palm sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp mushroom powder optional
Tomato Chili Condiment
- 2 tomatoes
- 5 chilis small and red (the spicy one)
- 15 green chilis
- 1 garlic
- 3 shallots
- 2 lime
- 1 tsp salt
- 2 tsp sugar
Instructions
- Slice the beef thinly across the grain. This will ensure that the meat is very tender after being marinated and grilled. Put the sliced meat in a bowl. Put the sliced meat in a bowl.
- Blend all the spices together: garlic, shallots, galangal, coriander seeds, tamarind water, sweet soy sauce, palm sugar, salt, pepper, and mushroom powder. Blend them finely.
- Pour the spices into the bowl. Mix well. Cover with plastic wrap and chill in the chiller for at least one hour or overnight.
- The next hour or the next day, take out from the fridge.
- Take bamboo skewers, use the skewer to stick the meat. One skewer can hold up 3-4 pieces of meat.
- Heat the grilling pan. Sprinkle some oil to prevent sticking.
- Grill until both sides change color or a little bit charred.
- For the tomato chili: grind red chilis, green chilis, garlic, shallots, and tomato with a stone pestle or you can also use a food processor.
- Add salt, sugar, and lime. Mix well. Set aside.
- Serve the beef satay on a plate lined with banana leaves.
- Add tomato chili condiment next to it. Also add a few cucumber slices and sliced shallots.
- Sprinkle the top with sweet soy sauce and fried shallots. Enjoy!
Video
Notes
- Tomato chili condiment is served fresh, but if you want to cook it for a while to feel safe, it is alright. The taste won’t change much.
- If you cut the meat in cube size, grilling time should be longer so it is cooked thoroughly inside.
- Beef shank or tenderloin is the best choice for making satay.
I love this dish for it is very convenient and tasty! It is so easy to make and I love the tender meat!