Source: dLife

Asian inspired skewered beef with spicy peanut butter sauce.

Servings

Beef Satay
0.75 cup low sodium beef broth, canned
0.25 cup low sodium soy sauce
2 tsp fresh ginger root , peeled and minced
2 medium garlic cloves , minced
1 lb top round steak, lean , boneless; cut into 1/4"-thick strips
1 tsp grapeseed oil

Peanut Sauce
1 tbsp light honey
0.75 cup natural creamy peanut butter
1 tsp fresh cilantro , chopped
2 tsp chili paste
4 tbsp fresh lime juice (juice of 1 lime)
0.25 cup tap water , slightly heated

Beef Satay
1 In a large, resealable plastic bag, combine broth, soy sauce, ginger root, and garlic. Add steak; seal bag, and turn to coat steak.
2 Marinate in refrigerator for at least 2 hours, turning bag occasionally.
3 Soak wooden skewers in water for at least 20 minutes.
4 Remove steak from marinade, reserving marinade.
5 Place marinade in a small saucepan; bring to a boil. Remove from heat, strain and set aside, reserving 1/2 cup for peanut sauce.
6 Thread steak evenly onto twelve 8-inch skewers (or 24 4.5-inch skewers, if making as appetizer). Coat broiler pan with cooking spray. Space skewers evenly on prepared broiler pan.
7 Place pan 5" from heat (with electric oven door partially opened) for 7 to 8 minutes (or to desired degree of doneness), basting frequently with remaining marinade.
8 Remove from broiler and arrange on serving plate.
Peanut Sauce
1 In food processor or blender, combine peanut butter, honey, cilantro, chili paste, lime juice, and 1/2 cup of heated marinade. Drizzle in hot water, if needed to thin.

For appetizer version: Use smaller skewers and halve the length of the meat strips. Serve on platter with oval or rectangular dish of peanut sauce for dipping. For entree version, serve two skewers per plate, drizzled with peanut sauce.