How to Make Sate Maranggi – Indonesia Beef Satay

Spread the love

Indonesian satay has so many variations, one of the popular ones is beef satay called Sate Maranggi. Let’s learn how to make the meat tender and tasty thoroughly!

sate maranggi beef satay

There are so many kinds of satay in Indonesia, starting from chicken, beef, shrimp, lamb, and pork. Each has its unique flavor. It is so easy to buy satay in Indonesia. There are many street vendors or street food stalls that sells satay.

Sate Maranggi is beef satay with tomato and shallots sambal (chili condiment) and sweet soy sauce. It started getting popular from a satay seller in Purwakarta.

After trying many recipes, I finally decided on one recipe for my family. It is easy to make and has the right flavor just like the street vendors’ satay.

The meat is so tender and so richly marinated with herbs and spices. They are grilled until charred, eaten with the sweet soy sauce and tomato chili condiment. It can be served as it is or paired with hot steamy rice or steamed rice cake (lontong).

Here is the recipe!

Sate Maranggi – Beef Satay Recipe

sate maranggi
  • 400 gr beef shank

Marinade: 

  • 6 garlic
  • 12 shallots
  • 5 cm galangal
  • 2 tsp coriander seeds
  • 3 tbsp tamarind water
  • 2-3 tbsp sweet soy sauce
  • 1 tbsp palm sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp mushroom powder

Tomato chili condiment:

  • 2 tomatoes
  • 5 small red chilis
  • 15 small green chilis
  • 1 garlic
  • 3 shallots
  • 2 lime 
  • 1 tsp salt
  • 2 tsp sugar

Instructions:

Sambal (Tomato Chili Condiment):

  1. Grind red chilis, green chilis, garlic, shallots, and tomato with a stone pestle or you can also use a food processor.
grind the spices for tomato condiment
  1. Add salt, sugar, and lime. Mix well. Set aside.
add salt, sugar, and lime

Marinate:

  1. Slice the beef thinly across the grain. This way your meat will be very tender after marinated and grilled.
slice the meat thinly
slice across the grain
  1. Blend all the spices together: garlic, shallots, galangal, coriander seeds, tamarind water, sweet soy sauce, palm sugar, salt, pepper, and mushroom powder. Blend them finely.
blend the spices using a food processor
  1. Put the sliced meat in a bowl.
put sliced meat in a bowl
  1. Pour the spices into the bowl. Mix well. Cover with plastic wrap and chill in the chiller for at least one hour or overnight.
pour the spices in the bowl
mix well and keep in the chiller sate maranggi
  1. The next hour or the next day, take out from the fridge.
  2. Take bamboo skewers, use the skewer to stick the meat. One skewer can hold up 3-4 pieces of meat.
use skewer to stick the meat together sate maranggi
one skewer can hold up to 4 pieces of meat sate maranggi
ready to grill sate maranggi

Grilling:

  1. Heat the grilling pan. You may sprinkle some oil to prevent sticking.
grill on grilling pan sate maranggi
  1. Grill until both sides change color or a little bit charred.
grill until charred

Serving:

  1. Serve the beef satay on a plate lined with banana leaves.
  2. Add tomato chili condiment next to it. Also add a few cucumber slices and sliced shallots.
serve on banana leaves sate maranggi
  1. Sprinkle the top with sweet soy sauce and  fried shallots.
  2. Enjoy your sate maranggi / beef satay!
enjoy your satay

Note

  • Tomato chili condiment is served fresh, but if you want to cook it for a while to feel safe, it is alright. The taste won’t change much.

  • If you cut the meat in cube size, grilling time should be longer so it is cooked thoroughly inside.

  • Beef shank is the best choice to have a tender meat.

Storage

  • The non-grilled beef satay can be kept in the chiller for up to 5 days before grilling. You can prepare ahead if you have a gathering.

  • You can keep the grilled sate maranggi in a chiller for up to 5 days. Reheat by grilling or in the microwave.

If you like sate or satay, you can check my other sate recipes:

Feel free to tag me on my Instagram! I would happily repost and give nice comment!

Other Indonesian food recipes:

Leave a Comment