Beef Satay and Spicy Peanut Sauce

Strips of steak are marinated and grilled, then dipped in a creamy and tangy peanut lime sauce.

Yield: 12 servings

Ingredients

Beef

• 1 pound beef Top Round Steak, cut 1 inch thick

Marinade

• 1/2 cup reduced-fat Asian-style dressing
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon finely chopped cilantro
• 1 teaspoon packed brown sugar

Sauce

• 1/2 cup creamy peanut butter
• 1/3 cup low-fat milk
• 1 tablespoon fresh lime juice
• 2 teaspoons soy sauce
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground red pepper

Instructions

1. Soak 12 (6 inch) bamboo skewers in water for 10 minutes; drain.

Beef

1. Cut steak into 1/8 inch strips; set aside.

Marinade

1. Combine marinade ingredients in medium bowl; reserve 1/2 for basting. Add beef strips; toss to coat. Cover and marinate in refrigerator for up to 2 hours.
2. Meanwhile combine sauce ingredients.

Sauce

1. Remove beef from marinade; discard marinade. Thread beef, weaving back and forth onto each skewer. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 2 to 3 minutes for medium rare to medium doneness, turning once and brushing with remaining marinade.
2. Serve with peanut sauce.

Nutrition

Per serving, per skewer, using 2% milk and light Asian dressing: 130 Calories; 63 Calories from fat; 7g Total Fat (1.6g Saturated Fat; 0.1g Trans Fat; 1.7g Polyunsaturated Fat; 3.3g Monounsaturated Fat;) 25mg Cholesterol; 176mg Sodium; 6g Total Carbohydrate; 0.6g Dietary Fiber; 11g Protein; 1.2mg Iron; 208 mg Potassium; 4mg NE Niacin; 0.3mg Vitamin B6; 0.7mcg Vitamin B12; 1.8mg Zinc; 9.5mcg Selenium; 33.9mg Choline

* Percent Daily Values are based on a 2,000-calorie diet

This recipe is an excellent source of Protein, Niacin, and Vitamin B12; and a good source of Vitamin B6, Zinc, and Selenium.

Attribution

Recipe and photo used with permission from: Texas Beef Team