Beef Satay With Peanut Sauce
photo by alligirl
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 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)
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
-
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,
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!