Beef Satay

This recipe takes about 10 minutes to prepare, 30 minutes to marinate and 3-4 minutes to cook.  And your friends will be amazed.  The complexity of the sauce makes the dish a hit!  Usually finished with a bit of butter, you’ll never miss it.

BEEF SATAY (Adapted from Wolfgang Puck)

1 lb New York strip or fillet
24 wooden skewers (soaked in water if using the outside grill)

MARINADE

1/4 cup low sodium beef broth
1 t red chili flakes
1 t zero calorie brown sugar
1/2 t cumin
1/2 t tumeric
1/4 t pepper
1/4 t garlic powder

DIPPING SAUCE

2 cloves garlic, roughly chopped
2 green onions, chopped
1/4 cup low sodium soy sauce
1 t red chili flakes
1/4 cup low sodium chicken broth

Slice the steak into 1/2-inch strips and place them in a large resealable bag.  Combine all the marinade ingredients and pour sauce over the steak.  Place the bag in the refrigerator for 15 minutes and remove it 15 minutes before you’re ready to grill.  Saute the garlic and green onion in a bit of cooking spray, about 2-3 minutes.  Pour in the soy, chili flakes and chicken broth and simmer for 5 minutes.  Remove from heat and strain.  Keep warm.  Place the meat on the skewers and grill each for 2-3 minutes depending on whether you’re cooking in a grill pan or over a flame.  Serve with the dipping sauce.