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Beef Satay with Peanut Dipping Sauce

List of Ingredients

Prep time: 10 minutes
Cooking time: 5-10 minutes; additional time required for marinating and additional recipes


Beef

1 pound flank steak, trimmed of all extra fat
¼ cup soy sauce
¼ cup ketchup
¼ cup dry sherry
¼ cup sugar
1 walnut-sized piece of ginger
1 clove garlic, minced
½ teaspoon salt

Peanut Dipping Sauce

1 tablespoon lemon juice
1 ½ teaspoons sugar
1 clove garlic, minced
¼ cup peanut butter, smooth, lightly salted
¼ cup kecap manis* (Recipe)
¼ cup lowfat coconut milk* (Recipe)
¼ teaspoon chili flakes (optional)



Recipe

Method

Slice the flank steak into thin strips on the diagonal against the grain. Whisk all the marinade ingredients together and toss the meat in, coating it well. Let this marinate for at least 1 hour, preferably overnight. Meanwhile blend the sauce ingredients together and chill until ready to use.

Thread the steak on bamboo skewers that have been soaked in water (to eliminate the possibility of catching on fire.) Grill on a barbecue or griddle until just cooked through, approximately 2-3 minutes on each side. If all you have is a broiler, wrap the ends of the sticks in foil to keep them from burning.

*Kecap manis is a soy sugar sauce from Indonesia. It really makes this peanut sauce unique and allows a deep, rich flavor without adding more fat. Brush it on steamed fish or grilled chicken breasts. It keeps a LONG time in the refrigerator.

*Coconut Milk - Heat 1 cup 1% milk with ¼ cup desiccated (dried) grated coconut and turn off heat just before it comes to a simmer. Let cool to room temperature for an hour, strain (squeezing any milk out of the coconut) and chill until ready to use. Before using, spoon off any fat that has risen to the top. It will keep sealed in the refrigerator for a week