Beef Satay With Peanut Sauce

"Skip the takeout. With just a few ingredients (including salad dressing mix) you can make beef satay yourself."
 
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photo by alligirl photo by alligirl
photo by alligirl
photo by alligirl photo by alligirl
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

  • 12 cup smooth peanut butter
  • 2 teaspoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 (1 ounce) package good seasons roasted garlic & herb salad dressing mix
  • 1 lb presliced sirloin
  • 1 tablespoon sesame oil
  • wooden skewer (soaked in water)
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directions

  • In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
  • If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it.
  • Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.

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Reviews

  1. YUMMY! This was great, with minimal work involved. What a great idea, pulling the flavor from a dry dressing mix. It does make a ton of sauce, so, I'm planning a chicken stir-fry, with my leftover dipping sauce. (Maybe peanut noodles too! LOL) We enjoyed the flavor, and will definitely be making this again! Thanks for sharing, JackieOhNo,
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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