Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1/2 cup sweet soy sauce
- 1/4 cup vegetable oil
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together sweet soy sauce, vegetable oil, tamarind paste, brown sugar, coriander, cumin, salt, and black pepper.
2. Add beef slices to the bowl and mix well to coat the meat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Thread the beef slices onto the bamboo skewers.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the skewers for 3-4 minutes on each side or until the meat is cooked to your desired doneness.
6. Serve hot with rice and peanut sauce.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 20g
- Protein: 28g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or lamb.
- Sweet soy sauce can be substituted with regular soy sauce mixed with brown sugar.
Variations:
- Add chopped garlic and ginger to the marinade for extra flavor.
- Use lemongrass stalks instead of bamboo skewers for a more authentic touch.
Tips and tricks:
- Make sure to soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
Storage instructions:
- Store leftover sate matang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sate matang in the microwave or oven until heated through.
Presentation ideas:
- Serve the sate matang on a platter with peanut sauce and sliced cucumbers.
Garnishes:
- Chopped cilantro and sliced red chili peppers.
Pairings:
- Serve with steamed rice and Indonesian-style peanut sauce.
Suggested side dishes:
- Indonesian-style fried rice (nasi goreng) and stir-fried vegetables.
Troubleshooting advice:
- If the meat is tough, marinate it for longer or use a meat tenderizer before grilling.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sate matang is a traditional Indonesian dish that originated in the city of Mataram on the island of Lombok.
Flavor profiles:
- Sweet, savory, and slightly tangy.
Serving suggestions:
- Serve the sate matang as an appetizer or main dish.
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Region: Indonesian