Beef Sate with Peanut Dipping Sauce

Beef Saté with Peanut Dipping Sauce Recipe
Photo: Lee Harrelson; Styling: Leigh Ann Ross
Flank steak cooks quickly when thinly sliced. The dipping sauce is inspired by traditional Indonesian condiments that often accompany this dish.


4 servings (serving size: 2 skewers, 1/2 cup rice, and about 1 tablespoon peanut sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 28 %
Fat 9.4 g
Satfat 3.4 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 27.6 g
Carbohydrate 26.4 g
Fiber 1 g
Cholesterol 37 mg
Iron 2.8 mg
Sodium 503 mg
Calcium 30 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 (1-pound) flank steak, trimmed
2 tablespoons hoisin sauce
1/4 teaspoon salt
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons light coconut milk
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon fresh lime juice
1/2 teaspoon red curry paste


Preheat broiler.

Cook rice according to package directions, omitting salt and fat. Drain; cover and keep warm.

Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and hoisin in a bowl; toss to coat. Thread steak onto each of 8 (8-inch) skewers; sprinkle evenly with salt. Place skewers on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro.

Combine coconut milk and remaining ingredients in a bowl, stirring until smooth. Serve with skewers and rice.

Karen Levin,

Cooking Light

June 2007
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