Recipes

Staying true to its Indonesian roots, this savory beef satay is skewered and served with a warm peanut sauce, perfect for dipping. For simplified preparation, partially freeze your steak to make slicing easier.

Prep: 25 minutes

Makes: 5 servings

 

Ingredients:

1 - to 1-1⁄4-pound beef flank steak
1⁄3 cup light teriyaki sauce
1⁄2 teaspoon bottled hot pepper sauce
1⁄2 of a medium red onion, cut into thin wedges
4 green onions, cut into 1-inch pieces
1 red or green bell pepper, cut into 3⁄4-inch chunks
3 tablespoons peanut butter
3 tablespoons water
2 tablespoons light teriyaki sauce

 

Instructions:

If desired, partially freeze steak for easier slicing. For satay, trim fat from steak. Cut steak crosswise into thin slices. For marinade, in a medium bowl combine the 1⁄3 cup teriyaki sauce and 1⁄4 teaspoon of the hot pepper sauce. Add steak; toss to coat. Cover and marinate in the refrigerator for 30 minutes. If using wooden skewers, soak them in water for 30 minutes before using.

Drain steak, reserving marinade. On wooden or metal skewers, alternately thread steak strips (accordion style), onion wedges, green onion pieces, and bell pepper. Brush with reserved marinade. Discard any remaining marinade.

Place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 4 minutes or until meat is slightly pink in center, turning once.

For peanut sauce, in a small saucepan combine peanut butter, the water, the 2 tablespoons teriyaki sauce, and the remaining 1⁄4 teaspoon hot pepper sauce. Cook and stir over medium heat just until smooth and heated through.

Serve satay with warm peanut sauce.

 

Hints:

Nutrition facts per serving: 230 cal., 10 g total fat (3 g sat. fat), 38 mg chol., 730 mg sodium, 10 g carbo., 2 g fiber, 24 g pro.
Exchanges: 1⁄2 Vegetable, 1⁄2 Other Carbo., 3 Lean Meat, 1⁄2 Fat

 

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