Summer
1. Place the steak in the freezer about 30 minutes to get it very cold. Remove from freezer. Slice the steak against teh grain into very thin strips that are about 1 inch wide. Whisk teh coconut milk, the curry paste, brown sugar, and fish sauce in a large bowl. Add teh steak and mix to coat evenly. Cover and set aside to marinate in tehfridge for 1 to 24 hours.
2. If using wooden skewers, soak in water for 30 minutes before grilling. Prepare a grill with high heat.
3. Thread beef onto skewers and lightly brush with oil. Working in batches, grill the satays, turning as needed, until teh steak chars and is just cooked through, 2-4 minutes total, taking care not to overcook. Transfer teh skewers to a serving platter and serve with Peanut Sauce.
4. For Peanut Sauce: Cook coconut cream in a small saucepan over medium heat until shiny and sizzling, about 2 minutes. Add 1 to 2 tbs. curry paste, cook and stir until fragrant, about 1 minute. Whisk in coconut milk, peanut butter, sugar, soy sauce, and lemon juice. Bring to a boil, then simmer, stirring, until thickened, 10 minutes. Pour into serving bowl; cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Skewer (105g) | ||
Recipe Makes: 12 Skewers | ||
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Calories: 187 | ||
Calories from Fat: 120 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 1337.5mg | 46 % | |
Potassium 309mg | 8 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.3g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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