Beef And Pineapple Satay With Peanut Sauce

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 8g
  • Saturated fat: 2.5g
  • Protein: 10.6g
  • Carbohydrate: 9.8g
  • Cholesterol: 21mg
  • Iron: 1.2mg
  • Sodium: 265mg
  • Calories from fat: 47%
  • Fiber: 0.9g
  • Calcium: 8mg

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

Preparation

  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.
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