Ingredients:

1 ½ lbs (700 g) top round beef

30 bamboo skewers, soaked in water for 4 fours before using

2 portions Sambal Kacang (see our sambals recipes)

Spice Paste:

4 candlenuts, roughly chopped

2 in (5 cm) fresh galangal, peeled and sliced

1 in (2 ½ cm) fresh ginger, peeled and sliced

2 to 3 red finger-length chilies, deseeded

5 shallots, peeled

3 cloves garlic, peeled

½ teaspoon freshly ground black pepper

1 teaspoon coriander seeds or ground coriander

3 tablespoons shaved palm sugar

1 teaspoon salt

2 tablespoons oil

1 salam leaf

Cooking Directions

1. Prepare The Sambal Kacang by following the recipe on sambal
2. Cut the beef into 1-in (2 ½ cm) cubes and set aside
3. Make the Spice Paste by grinding all the ingredients, except the oil and salam leaf, to a smooth paste in a mortar or blender, adding   a little of if  necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry-fry the ground paste with the salam leaf for 3 to 5 minutes until fragrant, remove from the heat and set aside to cool
4. When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator  to marinate
5. Soak the bamboo skewers in water for 4 hours before using  so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes o each side, basting with the marinade, until cooked. Turn the skewers  frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside.
6. Arrange the beef satay on a serving platter and serve with a bowl of Sambal Kecap or Sambal Kacang on the side

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana