The Washington Post

Sate Daging (Soy and Ginger Beef Satay)

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2 to 3 servings

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 white or coconut rice and quick-pickled cucumbers called acar (for the recipe, go to washington­post.com/recipes). Lara Lee, author of “Coconut and Sambal: Recipes From My Indonesian Kitchen,” recommends that if you use meat, you marinate it overnight for the best flavor.

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

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

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.

Leftover sate may be refrigerat­ed for up to 4 days. Leftover sambal may be refrigerat­ed for up to 1 month.

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

Ingredient­s For the sate

1/ cup soy sauce, preferably

4

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/ teaspoon ground coriander

2

1 (14- to 16-ounce) rib-eye steak, cut into 1- to 11/2-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/ cup unsweetene­d, unsalted

4

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/ teaspoon fine sea salt or

8

table salt, or more to taste

1/ cup water, plus more as

4

needed

Steps

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 each skewer (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 acar (pictured at left), additional sambal, and rice on the side, if desired.

Nutrition for sate per serving (based on 3: 2 skewers per person): 254 calories, 31 g protein, 6 g carbohydra­tes, 11 g fat, 3 g saturated fat, 99 mg cholestero­l, 661 mg sodium, 0 g dietary fiber, 3 g sugar

Nutrition for sambal per serving (based on 3: 2 tablespoon­s per person): 193 calories, 5 g protein, 11 g carbohydra­tes, 15 g fat, 3 g saturated fat, 0 mg cholestero­l, 295 mg sodium, 1 1/2 g dietary fiber, 6 g sugar

Recipe tested by G. Daniela Galarza; email questions to food@ washpost.com

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