Beef Satay (EDF)

by on May 26, 2013
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Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

Instructions:
Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before). Cook on grill or pan or George Foreman for 1 minute. Prepare & put in bag w/marinade and grill on the spot.

Satay Marinade-2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce-2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

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Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

1. Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before).
2. Cook on grill or pan or George Foreman for 1 minute.
Prepare & put in bag w/ marinade and grill on the spot.

Satay Marinade
1. 2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce
1. 2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil.
2. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

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