This is the perfect satay recipe – the cooked meat is tender and perfectly spiced and the peanut sauce (katjang) is the best. So fire up the barbie!






Skill level

Average: 3.4 (86 votes)


  • 1 kg rump steak, cut into bite-sized chunks 
  • 1 medium onion, finely chopped 
  • 4 large garlic cloves, finely chopped 
  • 100 ml kecap manis 
  • 2 tbsp peanut oil 
  • ½ tsp sea salt 
  • ½ tbsp grated palm sugar 
  • 1 tsp ground coriander 

Peanut sauce

  • 225 g roasted peanuts
  • 200 ml hot water 
  • peanut oil
  • 1 candlenut, finely chopped 
  • 1 tsp ground coriander 
  • 1 medium onion, finely chopped 
  • 3 large garlic cloves, finely chopped 
  • 2–3 small red chillies, finely chopped 
  • 200 ml coconut milk 
  • 1 tbsp kecap manis 
  • ½ lime, juiced 
  • salt
  • grated palm sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 3–4 hours

Soaking time 1 hour

Combine the ingredients for the skewers, mixing the beef in well. Marinate in the refrigerator for 3–4 hours.

Soak some bamboo skewers in cold water for 1 hour.

To make the sauce, blend the peanuts and hot water to a smooth paste. Heat a wok over medium heat and add a splash of oil. Briefly fry the candlenuts and coriander, then add the onion, garlic and chilli and cook for 2–3 minutes until the onion softens. Add the peanut paste, coconut milk and kecap manis, stirring well until the sauce starts to simmer. Add the lime juice and season with salt and palm sugar to taste.

Thread the beef onto skewers and barbecue over medium heat. Spoon over the warm peanut sauce.