Sate Padang (Padang Beef Satay)
West Sumatran beef satay: tender spiced beef grilled on skewers and smothered in a thick, golden gravy of turmeric, galangal, ginger and chilli. Served with rice cakes or rice.
Ingredients
Pantry bits
- 700g beef brisket or chuck, in one piece
- 1.5 litres water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tsp salt
- Spice paste: 6 red Asian shallots, 4 cloves garlic, 3cm ginger, 3cm galangal, 3cm fresh turmeric (or 2 tsp ground), 4 long red chillies, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp white pepper
- 2 tbsp neutral oil
- 4 tbsp rice flour mixed with 125ml cold water
- 1 tsp sugar
- Bamboo skewers, soaked in water
- Crispy fried shallots, to serve
- Compressed rice cakes (lontong or ketupat) or steamed rice, to serve
Instructions
- Put the beef, water, lemongrass, lime leaves and salt in a pot. Bring to the boil, skim, then simmer, covered, for 1 hour until tender. Lift out the beef and keep 1 litre of the stock.
- Blend the spice paste ingredients to a smooth paste with a splash of the stock.
- Heat the oil in a saucepan and fry the spice paste over medium heat for 5-6 minutes until it smells cooked and the oil separates.
- Cut the beef into 2cm cubes or thick slices. Mix 3 tbsp of the cooked paste through the beef and thread onto skewers.
- Add the reserved stock and sugar to the remaining paste in the saucepan and bring to a simmer. Whisk in the rice flour mixture and cook, stirring, for 5 minutes until thick and smooth, like a pouring custard. Season with salt.
- Grill the skewers on a hot barbecue or chargrill pan for 2-3 minutes each side until charred at the edges.
- Lay the skewers on plates over sliced rice cakes or rice, pour over plenty of the hot gravy and scatter with crispy fried shallots.
About this dish
Sate Padang comes from West Sumatra, the home of Padang cooking and beef rendang. Unlike sate ayam with its peanut sauce, the beef is boiled until tender, grilled, then drowned in a thick yellow gravy of turmeric, galangal, ginger and chilli, thickened with rice flour.
It is usually eaten with compressed rice cakes and a scattering of crispy fried shallots. Add a spoonful of green chilli sambal ijo on the side for the full Padang experience.
Tips for the best result
- Cook the spice paste until the oil separates. Raw paste tastes harsh in the gravy.
- Keep the beef stock: it is the base of the gravy and full of flavour.
- Whisk the rice flour mixture in slowly to avoid lumps.
Substitutions
- Beef: beef tongue is traditional; brisket or chuck are easier to find.
- Fresh turmeric and galangal: use 2 tsp ground turmeric and 1 tsp galangal powder.
- Rice cakes: steamed rice or cold rice pressed into a tray and sliced.
Storage
Store the beef and gravy separately in the fridge for 3 days. The gravy thickens as it cools; loosen with water when reheating.
Sate Padang FAQs
What is the difference between sate Padang and sate Madura?
Sate Madura (like sate ayam) uses raw marinated meat grilled and served with peanut sauce and kecap manis. Sate Padang uses pre-cooked beef and a spiced, rice-flour-thickened turmeric gravy, with no peanuts.
Is sate Padang spicy?
It has a warm, medium heat from the chillies in the paste. Use fewer chillies for a milder gravy.
Where can I buy fresh turmeric and galangal in Australia?
Asian grocers stock both in the fresh section, and many supermarkets now sell fresh turmeric. Frozen galangal and turmeric are also good and keep for months.
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