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Beef Satay with
Peanut Dipping Sauce

Prep: 20 minutes plus marinating • Grill: 4 minutes • Serves: 6

18 (6-inch) bamboo skewers
1 lime
3 garlic cloves
1-1/4 cups well-stirred unsweetened coconut milk, divided
1/2 cup packed Schnucks light brown sugar
1-1/2 tablespoons Asian fish sauce
1-1/2 tablespoons grated peeled fresh ginger
1/4 teaspoon turmeric powder
1-1/2 pounds flank steak, sliced diagonally across the grain into
1/4-inch-thick slices
3/4 cup Schnucks smooth peanut butter
1-1/2 tablespoons less-sodium soy sauce
1 teaspoon crushed red pepper flakes

1. In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, from lime, squeeze 2 tablespoons juice into blender or food processor with knife blade attached. Add garlic, 3/4 cup coconut milk, brown sugar, fish sauce, ginger and turmeric; puree until smooth.

2. In medium bowl, toss steak with 1/2 cup coconut marinade; set aside remaining marinade. Cover beef and refrigerate 30 minutes to marinate.

3. In 1- to 2-quart saucepan, heat peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and coconut marinade over low heat 4 minutes or until mixture simmers, stirring occasionally with whisk. Simmer 2 minutes; remove saucepan from heat. Cover and keep warm. Makes about 1-3/4 cups sauce.

4. Prepare outdoor grill for direct grilling over high heat. Remove beef from marinade; discard marinade. Thread beef onto skewers. Place skewers on hot grill rack and cook 4 to 5 minutes or until browned on the outside and still pink in center, turning skewers once. Serve beef satay with peanut sauce for dipping.

Each serving: about 531 calories, 37 g total fat (18 g saturated), 44 mg cholesterol, 374 mg sodium, 28 g carbohydrate, 3 g fiber, 26 g protein