Indonesian Beef Satay

Indonesian Beef Satay

Ulla Kjarval


  • Olive oil to cover pan
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 3 tablespoons soy sauce
  • 1/2 teaspoon cayenne or Indian chili pepper
  • 1 tablespoon peanut butter
  • 2 teaspoons turmeric
  • 1 teaspoon, grated lemon peel
  • Chopped fresh cilantro
  • 1 teaspoon of ground cumin
  • 2 La Cense Flank Steaks


To make the marinade, sauté the garlic, ginger and onion until soft then add all the other ingredients. Simmer and mix thoroughly and let it cool completely. Meanwhile, cut the flank steaks against the grain into 1/8 thick inch pieces I prefer to have the steaks still a bit frozen because makes it easier to slice. Marinate for at least an hour(over night is prefered) Place in container and marinate overnight. Preheat the broiler, assemble the beef satays on soaked wooden skewers (they usually need to be soaked for 20 minutes). Broil the satays for 3 minutes on each side. Cook's note: A lot of people like to serve these with Thai peanut sauce, but I love them plain! Be warned they go quick! Enjoy!

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