Beef And Pineapple Satay With Peanut Sauce



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

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.

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,

Oxmoor House

January 2001
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