Beef Sate with Peanut Dipping Sauce

8 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 2 skewers, 1/2 cup rice, and about 1 tablespoon peanut sauce)
By Karen Levin
June 2007
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat broiler.

Step 2

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

Step 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.

Step 4

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

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Ratings & Reviews

Very good

VirginiaBeach
May 18, 2017
I've made this several times and the family always loves it (I make extra rice).  Most times I just marinate the whole steak for at least an hour, grill the whole steak and slice it thinly to serve over the rice.  Messing with skewers can be more time consuming but I made this for guests, I would definitely prepare it as written.  Definitely a keeper recipe.

Drepoza06's Review

daneanp
August 26, 2012
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!

Debbie17's Review

Debbie17
June 30, 2009
I love thai and was super excited about this recipe. I am sorry to say that it tastes nothing like what you would get in a restaurant. I found that the amount of curry paste over-powered the flavor. I will not make this again.

eefinn's Review

eefinn
March 22, 2009
Great recipe - I marinated the meat in the hoisin sauce overnight. Really easy and quick.

carolfitz's Review

stacylynn
August 22, 2009
Super-quick & super-easy. Used a bit more hoisin and marinated at room temp while doing the rest of the prep. Chopped peanuts and a sprinkle of finely minced red chile atop the sauce.

VirginiaBeach's Review

carolfitz
November 18, 2008
I'm a big Thai fan so keep that in mind. The beef should have been marinaded overnight and with a more complex mixer. The peanut sauce of adequate but adding some chopped peanuts would have been a great improvement.

KellyAF's Review

KellyAF
March 01, 2009
AMAZING!!! My family loved it. I couldn't find light coconut milk. Only the full fat kind so I used coconut juice instead. It turned out awesome!! I would make it again.

stacylynn's Review

Drepoza06
February 23, 2011
Excellent & easy. I do feel like the steak needs something else for the marinade--possibly some ginger & garlic, & overnight. Made 2 versions of the peanut sauce--one with curry paste & one without for the kids. Served with Mint-Cilantro Coconut Rice (CL also), pineapple/banana salad & sugar snap peas. Regular rotation for this meal.