Satay Beef
Yield
4 servingsPrep
15 minCook
15 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
beef, sirloin steak
cut into long narrow strips |
|
| ⅓ | cup |
coconut milk
|
|
| 2 | tablespoons |
cilantro
fresh |
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
curry powder
|
|
| ⅓ | cup |
fish sauce
nam pla |
*
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
beef, sirloin steak
cut into long narrow strips |
|
| 79 | ml |
coconut milk
|
|
| 3E+1 | ml |
cilantro
fresh |
|
| 45 | ml |
sugar
|
|
| 15 | ml |
curry powder
|
|
| 79 | ml |
fish sauce
nam pla |
*
|
| 15 | ml |
vegetable oil
|
|
Directions
In a large bowl mix together all the ingredients for the marinade.
Dip each piece of meat in the sauce and set aside.
Cover and leave in refrigerator for 15 minutes.
Weave each piece of meat onto an 8 inch skewer lengthwise.
Broil/grill for 5 minutes on each side or pan-fry. To pan-fry, brush a large non-stick pan with cocomut milk or leftover marinade and pan-fry meat for 2 to 3 minutes on each side.
Brush meat with the sauce as it is turned.
Serve with peanut sauce.
