Beef Satay with Peanut Dipping Sauce | Schnucks

Beef Satay with Peanut Dipping Sauce

Appetizers, Beef, Father's Day, 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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