Sate Padang with Peanut-Beef Sauce

Ingredients

• 1.5 lb beef sirloin or tenderloin
• 2 medium shallots, minced
• 3 cloves garlic, minced
• ½ tsp turmeric powder
• 1 pinch salt and pepper to taste
• 1 cup roasted peanuts, unsalted
• 3 medium shallots, sliced
• 4 whole garlic cloves
• 2 whole Thai red chilies (or 1 tsp chili powder)
• 1 tbsp, minced galangal (or ginger if unavailable)
• ¾ cup coconut milk
• 1 tbsp tamarind paste (or 1 tbsp lime juice)

Instructions

1. 1

   Soak 8 bamboo skewers in cold water for 30 minutes.

2. 2

   Cut beef into 1-inch cubes. You should have about 24 pieces.

3. 3

   Thread 3 beef cubes onto each skewer, spacing them 1/4 inch apart.

4. 4

   Mix minced shallots, garlic, turmeric, salt, and pepper in a bowl.

5. 5

   Rub marinade all over beef skewers. Let sit 15 minutes at room temperature.

6. 6

   Pound peanuts, sliced shallots, garlic, chilies, and galangal in a mortar until paste forms.

7. 7

   Heat 1 tbsp oil in a saucepan over medium. Add peanut paste, stirring constantly, 2 minutes.

8. 8

   Pour in coconut milk. Stir until sauce is smooth. Simmer gently 5 minutes, stirring often.

9. 9

   Stir in tamarind paste. Taste and season with salt. Remove from heat.

10. 10

    Heat grill or grill pan over high heat until very hot, about 3 minutes.

11. 11

    Grill skewers 3–4 minutes per side without moving. Beef should look charred at edges.

12. 12

    Transfer to a plate. Drizzle with peanut sauce. Serve remaining sauce on the side.

Tools you’ll need

• 8-inch bamboo skewers
• mortar and pestle (or food processor)
• medium saucepan
• grill or 12-inch grill pan
• tongs
• cutting board and knife

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