Love this recipe, i make it all the time. But i always make extra peanut sauce, and use it on chicken or other steak later. So yummy!! Ive made for just a quick dinner tonight or when having company over and its always a hit!
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)
More From Cooking Light
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
- 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.
Only you will be able to view, print, and edit this note.Add Note