Java Style Beef Sate

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BOB1414 1

"I've had a couple cooking lessons in Bali, my part time home. This is something I learned to make - it is so good - make it a party and try something different!"
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1 h 35 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1374 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a mortar with a pestle, mash together the garlic, shallots, galangal, chile peppers, and macadamia nuts into a fine paste. Add the shrimp paste and oil, continue mashing until incorporated. Place the paste into a large skillet over medium-high heat, cook and stir until fragrant, about 3 minutes.
  2. Stir the beef into the sauce and cook for 5 minutes, stirring constantly. Pour in the water, palm sugar, bouillon cube, and salt. Simmer until the water has evaporated, about 10 minutes, stirring frequently. Stir in the kecap manis and lime leaves, then spread the beef out on a baking sheet or large dish, and allow to cool until cool enough to handle.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the beef cubes from the tray, and thread onto skewers, reserve any leftover sauce for basting.
  4. Cook on preheated grill for a few minutes until slightly browned; baste occasionally with the leftover sauce.



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