Moo Sate
Yield
4 servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sate | |||
| 2 | pounds |
beef
thinly sliced |
|
| 3 | tablespoons |
curry powder
|
|
| ½ | teaspoon |
chili powder
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | each |
onions
large, minced |
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
honey
|
|
| Peanut dipping sauce | |||
| 1 | cup |
peanut butter
|
|
| 1 | cup |
coconut cream
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | x |
red hot pepper sauce
dash |
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sate | |||
| 907.2 | g |
beef
thinly sliced |
|
| 45 | ml |
curry powder
|
|
| 2.5 | ml |
chili powder
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | each |
onions
large, minced |
|
| 6E+1 | ml |
lemon juice
|
|
| 15 | ml |
honey
|
|
| Peanut dipping sauce | |||
| 237 | ml |
peanut butter
|
|
| 237 | ml |
coconut cream
|
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | x |
red hot pepper sauce
dash |
*
|
| 1.3 | ml |
salt
|
|
Directions
Slice the meat into thin strips, no more than ¼ inch thick and about 1inch wide. Make strips paper-thin if possible.
Mix curry powder, chili powder, garlic, onions, salt, lemon juice, and honey in a large bowl.
Add the meat strips and toss well to cover with the marinade.
Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat.
Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.
