Beef Satay

1/2 cup smooth peanut butter
1 tablespoon fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons balsamic vinegar
1 .92-ounce package roasted garlic salad-dressing dry mix
3/4 cup water
1 cup chopped Florida onion
1 cup chopped Florida green bell pepper
1 1/2 pounds bottom round steak, sliced thin
1 tablespoon sesame oil
cooking spray
wooden skewers soaked in water
  1. For the peanut dipping sauce: in a small bowl, combine peanut butter, lemon juice, soy sauce, vinegar, 1 tablespoon of salad-dressing mix and water; mix well. Set dipping sauce aside.
  2. Coat a large skillet with cooking spray and place on medium-high heat. When the skillet is hot, but not smoking, add onions and peppers. Cook stirring occasionally until browned evenly. Set aside and keep warm.
  3. Gently pound the steak strips flat with a rolling pin, being careful not to separate the meat.
  4. In a mixing bowl, combine beef, oil and remaining salad-dressing mix. Make sure beef slices are coated well with the oil mixture and then thread on skewers.
  5. Broil beef skewers, 2 to 3 minutes per side. Serve the satays hot with the dipping sauce and vegetables.

Remove skewers before serving children under four.

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