Indonesian Sate Padang

Ingredients

Beef sirloin

1 pound, sliced into thin strips

Skewers

wooden or metal, soaked if wooden

Lemongrass

2 stalks, finely chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Turmeric powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons

Peanuts

1 cup, ground

Coconut milk

1 cup

Tamarind paste

2 tablespoons

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Instructions

1. In a medium bowl, combine the chopped lemongrass, minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, and salt to create a fragrant marinade.
2. Add the sliced beef sirloin to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for an intensified flavor.
3. Preheat your grill or grill pan over medium-high heat to achieve those perfect charred marks.
4. Carefully thread the marinated beef strips onto the soaked skewers, leaving a bit of space between each piece for even cooking.
5. Grill the skewers for about 2-3 minutes on each side, or until the meat reaches your desired doneness. Remove from heat and let them rest for a few minutes.
6. In a medium saucepan, heat the vegetable oil over medium heat. Add the ground peanuts and cook for 2-3 minutes, stirring constantly until fragrant.
7. Pour in the coconut milk, tamarind paste, brown sugar, and lime juice. Stir well to combine all the ingredients, allowing the mixture to meld together.
8. Simmer the peanut sauce for about 5 minutes, stirring occasionally until it thickens slightly and becomes rich and creamy.
9. Serve the grilled Sate Padang skewers hot with the peanut sauce on the side for dipping. Enjoy this delightful dish with a side of steamed rice or cucumber salad for a complete meal.