Feast cookalong: Satay Sapi (Beef Satay)

Alix Clark is the editor of SBS food magazine Feast. In this regular series, she will choose a different dish from Feast magazine and recreate it in her own kitchen...

Still enjoying the last vestiges of a recent mini-break to Bali, I decided to recapture the moment at home with this recipe for Indonesian satay from the Food Safari mini cookbook that comes free with this month’s copy of Feast. It had many of the hallmarks of recipes I like – meat, ingredients that I already had in the cupboard and grilling (meaning that I could legitimately get Mr Ed to help with dinner). Those factors aren’t the only things that attract me to a recipe, but they certainly help.

The marinade was easy to make – all I needed was the kecap manis. Sri, who gave the wonderful cooking lesson I attended at Hotel Tugu, told me that “manis” means sweet in Indonesian and that “kecap” is literally “ketchup”. So, sweet ketchup it is and that forms the base of the marinade. I was a little concerned that the flavours were too simple, but by the time we cooked them up (reminder to self, bbq does have settings other than “extremely hot” and it would be nice to use them), they were delicious. Slightly sweet with just a hint of the onion and garlic. The peanut sauce was just as simple – I’m sure that Sri would have pounded them on her stone mortar by hand but I used the blender and it worked just as well (though burned far fewer calories). In deference to Mr Ed’s tender tastebuds, I used only one, de-seeded chilli. Left to my own devices I would have used all three, complete with seeds, but domestic dinner-time harmony is important, so I just added chilli to mine when I served it. Again, simple flavours, but the lime juice gave it that little edge that had me eating this sauce by the spoonful before the skewers were cooked.

The flavours were very different to the Balinese fish sate that I’d cooked in Bali, but this dish is a great one to have in my repertoire. It would also work well if you grilled the meat without skewering it and then served with toothpicks and sauce as drinks party nibble. Nice!


Satay Sapi (Beef Satay) - serves 6

Recipe featured in The Feast Food Safari Cookbook

This is the perfect satay recipe – the cooked meat is tender and perfectly spiced and the peanut
sauce (katjang) is the best. So fire up the barbie!

  • 1 kg rump steak, cut into bite-sized chunks
  • 1 medium onion, finely chopped
  • 4 large garlic cloves, finely chopped
  • 100 ml kecapmanis
  • 2 tablespoons peanut oil
  • ½ teaspoon sea salt
  • ½ tablespoon grated palm sugar
  • 1 teaspoon ground coriander


  • 225 g roasted peanuts
  • 200 ml hot water
  • peanut oil
  • 1 candlenut, finely chopped
  • 1 teaspoon ground coriander
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2–3 small red chillies, finely chopped
  • 200 ml coconut milk
  • 1 tablespoon kecapmanis
  • juice of ½ lime
  • salt
  • grated palm sugar


  • Combine the ingredients for the skewers, mixing the beef in well. Marinate in the refrigerator for 3-4 hours.
  • Soak some bamboo skewers in cold water for1 hour.
  • To make the sauce, blend the peanuts andhot water to a smooth paste. Heat a wok overmedium heat and add a splash of oil. Briefly frythe candlenuts and coriander, then add theonion, garlic and chilli and cook for 2–3 minutesuntil the onion softens. Add the peanut paste,coconut milk and kecapmanis, stirring well untilthe sauce starts to simmer. Add the lime juiceand season with salt and palm sugar to taste.
  • Thread the beef onto skewers and barbecueover medium heat. Spoon over the warm peanut sauce.

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(recipe from Paul Rast)

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