Beef Satay with Peanut Sauce

By Julie Van Rosendaal on September 29, 2015

 

Flavourful beef satay are perfect for backyard barbecues or other entertaining. They work just as well as an appetizer as a main course.

Ingredients

1 1/2 lb (750 g) flank or sirloin steak, trimmed of excess fat

Satay marinade

3/4 cup (185 ml) orange juice
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) brown sugar or honey
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) grated ginger
2 garlic cloves, crushed
2 green onions, finely chopped

Peanut sauce

1/3 cup (85 ml) creamy peanut butter
1/4 cup (60 ml) coconut milk or water
2 tbsp (30 ml) rice vinegar or lime juice
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) brown sugar or honey
2 tsp (10 ml) finely grated ginger
1 garlic clove, finely crushed
1/4 tsp (1 ml) curry powder or paste

Directions

Set 12 bamboo skewers to soak in a baking dish for at least 15 minutes.

Thinly slice the steak across the grain. Put all marinade ingredients into a bowl or large, heavy resealable bag. Add the beef to the marinade then stir to combine well. Refrigerate overnight. (It can also be made ahead to this point and frozen in its marinade.)

Peanut Sauce prep

Whisk together all the ingredients in a bowl, then shake together in a jar or blend in a blender. Warm the peanut butter in the micro wave first to make it easier to blend.

When you’re ready to cook, preheat the broiler or heat the grill to medium-high. Thread a piece of beef onto each bamboo skewer, weaving back and forth into an S shape.

Grill or broil on a parchment-lined baking sheet for a few minutes per side, turning as needed until they’re golden and just cooked through. Serve immediately, with peanut sauce for dipping.

Serves 6.

Per serving

278 calories, 14.8 g fat (6.1 g saturated fat, 6.4 g monounsaturated fat, 2.3 g polyunsaturated fat), 70 mg cholesterol, 5.6 g carbohydrate, 28 g protein, 0.9 g fibre.

Originally published in ParentsCanada magazine, October 2015.


By Julie Van Rosendaal| September 29, 2015

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