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Beef And Pineapple Satay With Peanut Sauce

Yield 8 servings (serving size: 3 skewers and 1 1/2 tablespoons peanut sauce)

Ingredients

  • 12 ounces lean flank steak
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons low-salt soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons water
  • 1 1/2 teaspoons dark sesame oil
  • 1/8 teaspoon coarsely ground pepper
  • 2 garlic cloves, crushed
  • 1 (15 1/4-ounce) can unsweetened pineapple chunks, undrained
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 teaspoon cornstarch
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon grated fresh ginger
  • Cooking spray

Nutrition Information

  • calories 154
  • fat 8 g
  • satfat 2.5 g
  • protein 10.6 g
  • carbohydrate 9.8 g
  • cholesterol 21 mg
  • iron 1.2 mg
  • sodium 265 mg
  • caloriesfromfat 47 %
  • fiber 0.9 g
  • calcium 8 mg

How to Make It

  1. Trim fat from steak. Thinly slice steak diagonally across grain into 24 slices. Combine onions and next 7 ingredients in a large zip-top plastic bag. Add steak to bag; seal bag. Marinate in refrigerator 8 hours, turning occasionally. Remove steak from bag, discarding marinade.

  2. Drain pineapple, reserving 3/4 cup juice and 24 pineapple chunks; reserve remaining pineapple chunks and juice for another use. Combine 3/4 cup juice, peanut butter, and next 4 ingredients in a medium saucepan, stirring well. Using cheesecloth or fingertips, squeeze juice from grated ginger into saucepan; discard pulp. Bring to a boil over medium-high heat; reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; let cool.

  3. Thread 1 chunk of pineapple and 1 slice of steak onto each skewer. Coat grill pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Add skewers to pan, and cook 1 minute on each side or until desired degree of doneness. Serve with peanut sauce.

Oxmoor House Healthy Eating Collection