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Beef Sate with Peanut Dipping Sauce

Beef Saté with Peanut Dipping Sauce
Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield

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

Flank steak cooks quickly when thinly sliced. The dipping sauce is inspired by traditional Indonesian condiments that often accompany this dish.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. 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.

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