Beef Satay

Notes: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 106
Caloriesfromfat 33 %
Protein 13 g
Fat 3.9 g
Satfat 1.3 g
Carbohydrate 3.9 g
Fiber 0.1 g
Sodium 32 mg
Cholesterol 38 mg


1 1/2 pounds boned beef top sirloin, fat-trimmed
1/4 cup spice paste
2 tablespoons chopped palm sugar or firmly packed brown sugar


1. Cut meat into 3/4-inch chunks.

2. Mix spice paste and sugar. Coat meat with mixture.

3. Thread meat equally onto skewers.

4. Lay skewers on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) and cook, turning to brown on all sides, 6 to 8 minutes. Serve hot or at room temperature.

Chef Lother Arsana,

The Grand Hyatt Bali,


June 1999
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