Beef and Chicken Satay with Peanut-Curry Dipping Sauce

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Serves 12.
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All you need:

1/2 pound boneless Hy-Vee Angus beef sirloin steak
2 skinless, boneless chicken breast halves (about 3/4 pound total)
1/2 c. Hy-Vee 33%-less-sodium chicken broth
1/2 c. lite coconut milk
2 tbsp plus 2 tsp Hy-Vee light soy sauce
1 clove garlic, minced
1 tbsp Hy-Vee brown sugar
1 tbsp grated fresh ginger
1/2 tsp lime zest
Peanut-Curry Dipping Sauce
1/2 c. Hy-Vee creamy peanut butter
1/2 c. Hy-Vee 33%-less-sodium chicken broth
3 tbsp Hy-Vee light soy sauce
1 1/2 tbsp Hy-Vee brown sugar
1 1/2 tbsp minced fresh ginger
2 tbsp fresh lime juice
1 clove garlic, minced
1 tsp red curry paste
1/2 tsp Hy-Vee red pepper flakes

All you do:

Cut steak across the grain into 1-inch-long, thin strips. Pound chicken breasts slightly and cut into 1-inch-thin strips. Place beef and chicken strips in a resealable plastic bag set in a shallow dish. For marinade, whisk together broth, coconut milk, soy sauce, garlic, brown sugar, ginger and lime zest. Pour marinade over beef and chicken. Seal bag; turn to coat beef and chicken. Marinate in the refrigerator for 1 hour. Remove meat from marinade; discard marinade.
Preheat broiler. Thread beef and chicken accordion-style onto twelve 6-inch skewers. Place skewers on rack of a broiler pan. Broil 6 to 7 inches from the heat for 10 to 12 minutes or until beef and chicken are no longer pink, turning once halfway through broiling. Serve skewers with Peanut-Curry Dipping Sauce.
To make Peanut-Curry Dipping Sauce, place peanut butter in a food processor. Add chicken broth, light soy sauce, brown sugar, ginger, lime juice, garlic, red curry paste and red pepper flakes. Cover and blend until smooth.


Nutrition information per serving:
Calories: 150
Carbohydrate: 7g
Cholesterol: 20mg
Dietary Fiber: 1g
Fat: 9g
Protein: 11g
Saturated Fat: 2.5g
Sodium: 400mg
Sugar: 5g
Trans fats: 0g

Daily nutritional values:
2% vitamin A
2% vitamin C
2% calcium
4% iron