Photo of Indonesian satay by WW

Indonesian satay

Total Time
12 min
7 min
5 min
Satay is a classic Southeast Asian dish of flavorful skewered meat that’s traditionally grilled and served with a sauce. But we’ve taken this indoors and cooked the beef under the broiler, which mimics the high heat of the grill and makes it suitable for year-round preparation. And instead of a sauce, we’ve used a wet rub to coat the beef. Don’t skip soaking the bamboo skewers beforehand because they can burn under high heat. Soaking them before threading the meat on will help keep them from burning to a crisp. Or, you can use metal skewers and skip the soaking step altogether.



¼ cup(s), packed variety


2 clove(s), quartered


2 Tbsp

Fresh ginger

1 Tbsp, fresh, peeled and minced

Dark sesame oil

2 tsp

Uncooked lean trimmed sirloin beef

1 pound(s), boneless, cut into long 1⁄4-inch-thick strips


  1. Place 4 (12-inch) bamboo skewers in a large glass of water and soak for 10 minutes. Spray the broiler pan with nonstick spray and preheat the broiler.
  2. Grind the cilantro, garlic, water, ginger, and sesame oil in a mini food processor, a spice grinder, or a blender until paste-like. Working in a shallow bowl, rub the paste into the beef strips.
  3. Drain the skewers. Thread the beef strips onto them, piercing each strip in at least two places so it will lie flat.
  4. Broil 5 inches from the heat, turning once, until cooked through, about 6 minutes. Serve warm or at room temperature. Yields 1 skewer per serving.