Beef Satay with Peanut Sauce

Beef Satay with Peanut Sauce

Courtesy of CanolaInfo 8 Servings • 1 Hr. Marinate Time
1 1/2 lb. flank or sirloin steak, trimmed of excess fat (750 g)
1/2 c. orange juice (125 mL)
2 Tbsp. soy sauce (30 mL)
1 Tbsp. brown sugar or honey (15 mL)
1 Tbsp. grated ginger (15 mL)
4 garlic cloves, crushed
2 Tbsp. lime juice (30 mL)
1 Tbsp. canola oil (15 mL)
2 green onions, finely chopped

Peanut Sauce:
1/4 c. natural peanut butter, warmed (60 mL)
2 Tbsp. rice vinegar or lime juice (30 mL)
2 Tbsp. water (30 mL)
1 Tbsp. canola oil (15 mL)
1 Tbsp. soy sauce (15 mL)
1 Tbsp. brown sugar or honey (15 mL)
2 tsp. finely grated ginger (10 mL)
1 garlic clove, finely crushed
1/4 tsp. curry powder or paste (1 mL)


1. Thinly slice steak across grain and place in bowl, plastic container or heavy-duty resealable bag. Add remaining satay ingredients and stir or squeeze bag around to combine. Cover or seal and refrigerate for at least an hour or overnight.

2. To make peanut sauce: In small bowl, combine all ingredients with a whisk.

3. Soak about 16 bamboo skewers for at least 15 minutes. When you're ready to cook, preheat grill to medium or turn on oven broiler. Onto each bamboo skewer, thread one piece of beef, weaving back and forth in S-shape.

4. Broil on parchment-lined baking sheet or grill for several minutes per side, turning as needed until beef is golden and cooked through.

5. Serve immediately with peanut sauce for dipping.

Tips: Steak can be frozen in its marinade for up to 4 months. To thaw it, put it in a bowl in the refrigerator overnight. Peanut sauce can be made ahead and refrigerated for up to 4 days.

* Recipe courtesy of Julie Van Rosendaal and CanolaInfo.


Calories: 220; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 8g; Fiber: 1g; Protein: 21g; Sodium: 420mg;