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Beef Satay
Source: dLife

Asian inspired skewered beef with spicy peanut butter sauce.

Rating:
Prep Time: 15 hours
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 353.4
Total Carbs 12.3 g
Dietary Fiber 2.0 g
Sugars 4.8 g
Total Fat 20.3 g
Saturated Fat 3.2 g
Unsaturated Fat 0.8 g
Potassium 68.3 mg
Protein 28.9 g
Sodium 347.8 mg
Dietary Exchanges
4 Fat , 2 1/2 Meat , 1/2 Other Carbs , 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Beef Satay
0 3/4 cup  low sodium beef broth, canned
0 1/4 cup  low sodium soy sauce
2 tsp  fresh ginger root
2 each  medium garlic cloves
1 lb  top round steak, lean
1 tsp  grapeseed oil

Peanut Sauce
0 3/4 cup  natural creamy peanut butter
1 tbsp  light honey
1 tsp  fresh cilantro
2 tsp  chili paste
4 tbsp  fresh lime juice
0 1/4 cup  tap water
Directions
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.

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