Beef Sate with Peanut Dipping Sauce

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.

Yield: 4 servings (serving size: 2 skewers, 1/2 cup rice, and about 1 tablespoon peanut sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 28%
  • Fat: 9.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.6g
  • Carbohydrate: 26.4g
  • Fiber: 1g
  • Cholesterol: 37mg
  • Iron: 2.8mg
  • Sodium: 503mg
  • Calcium: 30mg

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

Preparation

  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.
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