There’s something endlessly satisfying about the aroma of beef satay as it grills. The scent of sweet soy sauce caramelising around the meat hits first, followed by the warmth of coriander and garlic. When I make this version, I use thick beef slices marinated overnight in a mix of kecap manis, lime, and ground coriander. It’s sticky, savoury, and just sweet enough to balance the char.
This satay sits right between the smoky Sate Kambing with tamarind glaze and the coconut-rich Sate Ayam with peanut sauce. It’s hearty without feeling heavy, and it’s the one I reach for when I want something easy but impressive for guests. The glossy kecap manis glaze gives it a restaurant finish without any effort.
I first started making it to add variety to my Indonesian Satay BBQ Platter, and it quickly became the favourite among friends. It also works beautifully when served beside the Sate Madura with sweet soy marinade for a duo of soy-based satays. You can explore more ideas like this in my 10 Indonesian Satay Recipes if you enjoy comparing regional twists.
The Depth of Flavour from Kecap Manis and Coriander
Kecap manis forms the base of this marinade. It’s sweet, dark, and molasses-like, so it caramelises beautifully when exposed to high heat. Coriander adds brightness, keeping the beef from feeling too rich. Together they create a flavour that feels layered but uncomplicated, exactly what good satay should be.
Ingredients (serves 4)
- 600 g beef sirloin or flank steak, cut into 2 cm cubes
- 3 cloves garlic, minced
- 3 shallots, finely chopped
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- 2 tablespoons kecap manis
- 1 tablespoon lime juice
- 1 tablespoon palm sugar, grated
- 2 tablespoons oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For Glaze
- 1 tablespoon kecap manis
- 1 teaspoon chili paste
- 1 teaspoon lime juice
Ingredient Notes
Flank steak or sirloin are ideal as they stay tender but hold their shape well on skewers. The lime juice helps break down the fibres, making the beef more succulent. The sugar and kecap manis create that dark, lacquered finish that defines Indonesian grilled skewers.
Palm sugar provides depth rather than just sweetness. If you use regular sugar, reduce the quantity slightly to avoid over-caramelisation. Coriander powder gives a warm citrusy note that pairs naturally with beef.
Equipment Needed
A charcoal grill gives the best smoky finish, but a stovetop grill pan works well indoors. The sugar-rich marinade sticks easily, so a well-oiled surface is essential. Metal skewers retain heat and sear the beef faster, though bamboo ones work fine when soaked beforehand. A small saucepan helps warm the glaze for brushing during grilling. This creates that shiny, sticky coating that makes the satay irresistible.
Instructions
Combine garlic, shallots, coriander, cumin, palm sugar, salt, pepper, and oil into a paste. Add kecap manis and lime juice, then mix in the beef pieces until evenly coated. Cover and refrigerate for at least four hours or overnight.
Thread the beef onto skewers. Preheat the grill to high heat, then cook for 3–4 minutes on each side, brushing occasionally with the kecap manis glaze. The goal is dark caramelisation without burning.
Once cooked, rest the skewers briefly before serving. Brush again with any leftover glaze for shine.
Grilling and Caramelising Tips
High heat is crucial for this satay. You want quick charring to seal in the juices before the sugar burns. Keep the glaze thin and layer it gradually. The trick is to caramelise, not carbonise. Resting the beef for a few minutes before serving keeps it juicy. If the glaze thickens too much while grilling, loosen it with a splash of lime juice or water.
What to Serve with This Recipe
Serve with steamed jasmine rice or nasi uduk, the coconut-scented rice that complements the smoky sweetness perfectly. I also like adding a small bowl of sambal kecap, a condiment made with sliced chilies, shallots, and sweet soy sauce. It pairs beautifully with Sate Padang’s curried sauce if you’re serving a few satays together. The combination of sweet soy and spicy curry sauce makes for a lively mix.
Wine and Beer Pairings
A Malbec complements the beef’s richness and smoky edges. The ripe fruit tones match the palm sugar glaze perfectly. Merlot also works if you prefer something softer with smooth tannins. For beer, try a brown ale for its toffee-like depth or a pilsner to refresh between bites. Both highlight the glaze differently and keep the palate balanced.
FAQ: Common Questions About Beef Satay
Can I use chicken or lamb instead of beef?
Yes, the marinade works well with both. Adjust cooking time depending on the meat’s thickness.
Why is my glaze burning?
The sugar in kecap manis caramelises quickly. Keep the grill at medium-high heat and baste lightly rather than heavily.
Do I need to tenderise the beef?
If using tougher cuts like rump, you can pound lightly with a meat mallet before marinating.
Can I make it without kecap manis?
You can mix soy sauce with a spoon of molasses or honey as a substitute.
Tips for Success with Sweet Soy Coriander Satay
Always marinate long enough for the flavours to sink in. The coriander needs time to perfume the beef, and the soy caramelises best when the surface is dry before grilling. Pat the meat lightly before cooking. Use indirect heat if your grill is very hot. Moving the skewers to a cooler spot lets the sugar caramelise slowly, preventing a bitter crust.
Recipe Variation Suggestions
Add crushed garlic chives or lemongrass to the marinade for extra freshness. They work particularly well if grilling outdoors where smoke enhances their flavour. For a spicier version, stir sambal or chili flakes into the glaze. You can also finish the skewers with a sprinkle of roasted sesame seeds for texture and a subtle nutty finish.
Storage and Reheating: Beef Satay with Kecap Manis
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan over low heat with a splash of water or soy to loosen the glaze. The beef stays juicy if warmed slowly. Avoid microwaving, as it tends to dry the meat. If frozen, thaw overnight in the fridge before reheating.
Nutrition Information
Beef satay is high in protein and iron, making it a satisfying and energising meal. The coriander provides antioxidants, while lime juice helps the body absorb iron more effectively. This recipe is naturally dairy-free. To make it gluten-free, use tamari-based kecap manis. For a lighter option, replace half the beef with mushrooms or tempeh without losing the glaze’s rich character.
Beef Satay with Kecap Manis and Coriander Marinade
Ingredients
- 600 g beef sirloin or flank steak, cut into 2 cm cubes
- 3 cloves garlic minced
- 3 shallots finely chopped
- 2 tsp ground coriander
- ½ tsp ground cumin
- 2 tbsp kecap manis
- 1 tbsp lime juice
- 1 tbsp palm sugar grated
- 2 tbsp oil
- ½ tsp salt
- ½ tsp black pepper
For the glaze
- 1 tbsp kecap manis
- 1 tsp chili paste
- 1 tsp lime juice
Instructions
- Combine garlic, shallots, coriander, cumin, palm sugar, salt, pepper, and oil into a paste. Add kecap manis and lime juice, then mix in the beef pieces until evenly coated. Cover and refrigerate for at least four hours or overnight.
- Thread the beef onto skewers. Preheat the grill to high heat, then cook for 3–4 minutes on each side, brushing occasionally with the kecap manis glaze. The goal is dark caramelisation without burning.
- Once cooked, rest the skewers briefly before serving. Brush again with any leftover glaze for shine.