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Photo: Lee Harrelson; Styling: Leigh Ann Ross Photo by: Photo: Lee Harrelson; Styling: Leigh Ann Ross

Beef Sate with Peanut Dipping Sauce

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

Cooking Light JUNE 2007

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

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

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.

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
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Beef Sate with Peanut Dipping Sauce Recipe

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