Beef Satay with Peanut Dipping Sauce | Schnucks
Beef Satay with Peanut Dipping Sauce Beef Satay with Peanut Dipping Sauce

Try something new on the grill and whip up this tasty Beef Satay with Peanut Dipping Sauce

25M 25M 6
Nutrition facts: 1531 37G 44MG 374MG 28G 3G 26G
Ingredients: 18 bamboo skewers 1 lime 3 garlic cloves 1 and 1/4 cup well-stirred unsweetened coconut milk, divided 1/2 cup packed Schnucks light brown sugar 1 and 1/2 tbsp. Asian fish sauce 1 and 1/2 tbsp. fresh ginger, peeled and grated 1/4 tsp. turmeric powder 1 and 1/2 lb. flank steak, sliced diagonally across the grain into 1/4" thick slices 3/4 cup Schnucks smooth peanut butter 1 and 1/2 tbsp. less-sodium soy sauce 1 tsp. crushed red pepper flakes Instructions: In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, from lime, squeeze 2 tablespoons juice into blender or food processor with knife blade attached. Add garlic, 3/4 cup coconut milk, brown sugar, fish sauce, ginger and turmeric; puree until smooth. In medium bowl, toss steak with 1/2 cup coconut marinade; set aside remaining marinade. Cover beef and refrigerate 30 minutes to marinate. In 1-2 quart saucepan, heat peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and coconut marinade over low heat 4 minutes or until mixture simmers, stirring occasionally with whisk. Simmer 2 minutes; remove saucepan from heat. Cover and keep warm. Makes about 1¾ cups sauce. Prepare outdoor grill for direct grilling over high heat. Remove beef from marinade; discard marinade. Thread beef onto skewers. Place skewers on hot grill rack and cook 4 to 5 minutes or until browned on the outside and still pink in center, turning skewers once. Serve beef satay with peanut sauce for dipping.

Beef Satay with Peanut Dipping Sauce

Appetizers, Beef, Grilling

Try something new on the grill and whip up this tasty Beef Satay with Peanut Dipping Sauce

25M

6

Try something new on the grill and whip up this tasty Beef Satay with Peanut Dipping Sauce

Ingredients

  • 18 bamboo skewers
  • 1 lime
  • 3 garlic cloves
  • 1 and 1/4 cup well-stirred unsweetened coconut milk, divided
  • 1/2 cup packed Schnucks light brown sugar
  • 1 and 1/2 tbsp. Asian fish sauce
  • 1 and 1/2 tbsp. fresh ginger, peeled and grated
  • 1/4 tsp. turmeric powder
  • 1 and 1/2 lb. flank steak, sliced diagonally across the grain into 1/4" thick slices
  • 3/4 cup Schnucks smooth peanut butter
  • 1 and 1/2 tbsp. less-sodium soy sauce
  • 1 tsp. crushed red pepper flakes

Instructions

  1. In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, from lime, squeeze 2 tablespoons juice into blender or food processor with knife blade attached. Add garlic, 3/4 cup coconut milk, brown sugar, fish sauce, ginger and turmeric; puree until smooth.
  2. In medium bowl, toss steak with 1/2 cup coconut marinade; set aside remaining marinade. Cover beef and refrigerate 30 minutes to marinate.
  3. In 1-2 quart saucepan, heat peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and coconut marinade over low heat 4 minutes or until mixture simmers, stirring occasionally with whisk. Simmer 2 minutes; remove saucepan from heat. Cover and keep warm. Makes about 1¾ cups sauce.
  4. Prepare outdoor grill for direct grilling over high heat. Remove beef from marinade; discard marinade. Thread beef onto skewers. Place skewers on hot grill rack and cook 4 to 5 minutes or until browned on the outside and still pink in center, turning skewers once. Serve beef satay with peanut sauce for dipping.

Nutrition Facts

1531 CALORIES Per Serving

FAT: 37G

SATURATED FAT: 18G

CHOLESTEROL: 44MG

SODIUM: 374MG

CARBOHYDRATES: 28G

FIBER: 3G

PROTEIN: 26G

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