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Add a photoServings: 1
Ingredients
- 1/2 c. Canned unsweetened condensed lowfat milk
- 2/3 c. Chopped shallots
- 2 Tbsp. Brown sugar
- 2 Tbsp. Soy sauce
- 1 Tbsp. Chopped garlic
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1 lb Boneless beef sirloin
- 1 c. Canned unsweetened coconut lowfat milk
- 1/2 c. Creamy peanut butter
- 4 tsp Firmly packed light brown sugar
- 1 Tbsp. Fish sauce
- 1 Tbsp. Soy sauce
- 1 Tbsp. Canned Thai Massaman curry paste
- 1/2 tsp Curry pwdr
- 1/2 c. Warm water
- 2 tsp Fresh lime juice
Directions
- Place in a shallow dish: Beef sirloin, cut across the grain into strips about3 x 1 1/2 inches
- Add in the marinade, toss to coat the beef strips throughly, cover, and let stand for up to 24 hrs.
- Prepare a medium-warm charcoal fire or possibly preheat the broiler.
- Combine in a medium saucepan: coconut lowfat milk, peanut butter, brown sugar, fish sauce, soy sauce, Thai Massaman curry paste and curry pwdr Whisk in thoroughly: 1/2 c. warm water
- Simmer, stirring occasionally, over low heat till the flavors are well-blended, 15 to 20 min. Stir in: lime juice
- Serve with Southeast Asian Peanut Dipping Sauce
- Yield: 6 to 8 appetizer
- NOTES : You can substitute strips of boneless chicken breast for the beef in this recipe. Grill the chicken longer than the beef, about 3 min each side. Before removing the satay from the grill, cut into one of the pcs of chicken to be sure it is cooked all the way through. Process in a blender a food processor till smooth:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1145g | |
| Calories 2779 | |
| Calories from Fat 1370 | 49% |
| Total Fat 158.63g | 198% |
| Saturated Fat 64.99g | 260% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 5183mg | 216% |
| Potassium 3615mg | 103% |
| Total Carbs 216.56g | 58% |
| Dietary Fiber 12.7g | 42% |
| Sugars 137.94g | 92% |
| Protein 139.85g | 224% |
