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INGREDIENTS
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20 2oz. Servings
4 lbs flank steaks or boneless chicken breasts
Marinade
4 fluid ounces peanut oil
1 stalk lemongrass, minced
1 tablespoon minced garlic
1 1/2 teaspoons crushed chili peppers
1 tablespoon curry powder
1 tablespoon honey |
1 fluid ounce Thai fish sauce or vietnamese fish sauce
Spicy Peanut Sauce
1 3/4 cloves garlic, minced
1/2 ounce cilantro, minced
13 1/2 ounces peanut butter
12 ounces soy sauce
7 1/2 ounces sugar
1 tablespoon rice wine or dry sherry
1 1/2-4 1/2 tablespoons chilies, hot |
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METHODS
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1. Method for meat and marinade: Trim the meat and cut into long thin strips.
2. Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
3. Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the
satays.
4. Thread the meat on the skewers, one strip per skewer.
5. Skewer meat can be returned to the marinade to hold until cooking time.
6. Place the skewered meat on the grill or boiler rods.
7. Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
8. Server the satays with the spicy peanut sauce.
9. Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
10. Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
11. Bring to room temperature before using, and stir briskly or reprocess to mix. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 368
Calories from Fat 203 (55%)
Amount Per Serving %DV
Total Fat 22.6g 34%
Saturated Fat 6.0g 30%
Polyunsat. Fat 4.7g
Monounsat. Fat 10.1g
Trans Fat 0.0g
Cholesterol 37mg 12%
Sodium 1197mg 49%
Potassium 478mg 13%
Total Carbohydrate 16.8g 5% |
Dietary Fiber 1.4g 5%
Sugars 13.7g
Protein 26.0g 52%
Vitamin A 59mcg 1%
Vitamin B6 0.7mg 34%
Vitamin B12 1.1mcg 18%
Vitamin C 2mg 3%
Vitamin E 2mcg 9%
Calcium 40mg 4%
Magnesium 60mg 15%
Iron 2mg 12% |
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