Beef Satay


Beef Satay

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    Servings and Ingredients

    Serves 12
    Spicy Peanut Dipping Sauce
    ½ c. smooth peanut butter
    ⅓ c. hot water
    1 tbsp. low-sodium tamari or liquid aminos
    2 tbsp. lime juice
    1 tbsp. Gourmet Garden Chili
    1 tbsp. dark brown sugar
    1 tsp. Gourmet Garden Garlic
    1 tbsp. Gourmet Garden Cilantro
    2 green onions (white and green parts), sliced thinly
    Beef Satay
    1 ½ lbs. flank steak
    ¼ c. low-sodium tamari or liquid aminos
    ¼ c. canola oil
    1 tbsp. Gourmet Garden Chili
    ¼ c. packed dark brown sugar
    2 tbsp. Gourmet Garden Cilantro
    2 tsp. Gourmet Garden Garlic
    4 green onions (white and green parts), sliced thinly
    Bamboo skewers
    diced red bell pepper and chopped peanuts, optional


    1. To make Spicy Peanut Dipping Sauce,Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining sauce ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
    2. Cut flank steak in half lengthwise and freeze for 30 minutes.
    3. Combine soy sauce, oil, chili , brown sugar, cilantro, garlic and green onions in a 1-gallon resealable plastic bag. “Smoosh” to combine well and set aside.
    4. Remove flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Add to the bag, place the bag on a plate and marinate for one hour in the refrigerator.
    5. Remove from refrigerator, discard the marinade and weave meat onto individual bamboo skewers. Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
    6. Adjust an oven rack to the top position and heat the broiler.
    7. Lay the skewers on a wire rack set over a rimmed baking sheet. Cover the skewer ends with foil. Broil for 3-1/2 minutes; flip and broil for another 3 to 4 minutes, until the meat is browned.
    8. Serve immediately with a drizzle of peanut sauce and if desired, diced red bell peppers and chopped peanuts.