Indonesian Beef and Coconut Sates / Sate' Lalat

Serves: 4
Total Calories: 136


10 ounces ground beef chuck or sirloin, lean
1/2 teaspoon turmeric, ground
2 teaspoons ginger, minced or grated fresh
1/2 cup coconut, shredded (dried or fresh, sweetened or unsweetened)
1 tablespoon soy sauce, sweet (ketjap manis) or 1 1/2 teaspoons each regular soy sauce and molasses
1 teaspoon lime juice, fresh
2 tablespoons peanut oil or other vegetable oil
1/4 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste


1. Combine the beef, turmeric, ginger, coconut, sweet soy sauce, lime juice, oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a medium-sized bowl. Mix to a smooth paste with your hands, then saute a small amount of the mixture in a nonstick skillet until cooked through and taste for seasoning. Add salt and pepper to the remaining mixture as necessary.

2. Lightly wet your hands with cold water, then take a small amount (about 1 tablespoon) of the meat mixture and mold it around a skewer to form a thin strip about 5 inches long. Continue until all the mixture is used up, placing the sates as they are finished on a platter or baking sheet lined with plastic wrap until ready to cook.

3. Preheat the grill to high.

4. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until nicely browned on the outside and cooked through, 2 to 4 minutes in all. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 105

This Indonesian Beef and Coconut Sates / Sate' Lalat recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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