Beef Satay with Kecap Manis and Coriander Marinade
This Indonesian beef satay combines kecap manis, coriander, and lime for a glossy, caramelised finish. The marinade infuses each skewer with warmth and depth, while quick grilling keeps the meat tender. Perfect for BBQs, it’s best served with sambal kecap or coconut rice for balance and texture.
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.
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.
Nutrition
Calories: 480kcalCarbohydrates: 11gProtein: 36gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 112mgSodium: 530mgPotassium: 600mgFiber: 1gSugar: 6gVitamin A: 190IUCalcium: 38mgIron: 3.2mg
Tried this recipe?Let us know how it was!
