Satay Beef

24 bamboo skewers*, 6-inches long
1 lb. extra-lean top sirloin or beef filet
1 recipe Satay Sauce
1/4 cup hoisin sauce*
3 tablespoons plum sauce*
2 tablespoons distilled white vinegar
1 tablespoon honey or brown sugar
1 tablespoon sake* or sherry
1/2 teaspoon Chinese chili sauce* – optional
1 tablespoon, minced fresh cilantro
3 cloves fresh garlic, minced or pressed
*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

1. Trim meat of fat and cut against the grain into 24 ribbon strips, about 4 inches long, 1/2 inch wide and 1/8 inch thick. Combine marinade ingredients and mix with meat. Thread 1 piece of meat on each skewer, leaving at least 1-inch of skewer un-covered at each end. Pour remaining marinade over meat. Marinate 1 hour or longer in the refrigerator, turning skewers at least once.

2. If broiling meat, place broiling rack at highest setting, then preheat broiler to 550. When oven is preheated, turn setting to broil and broil meat until just cooked, about 2 to 4 minutes. (If using an electric oven leave door slightly ajar during cooking.) If grilling, light coals about 1 hour ahead, so that they develop a white ash. Place skewers over heat and grill for about 3 minutes, rotating skewers several times.

3. Bring Satay Sauce to room temperature. If sauce is too thick, thin with a little water or skim milk. Serve meat hot with sauce on side.

Each 6-inch skewer served without Satay Sauce contains approximately 33 calories; 1.4 grams total fat; 0.4 gram saturated fat; 12 milligrams cholesterol; 0.7 gram carbohydrate; 0 dietary fiber; 4.2 grams protein; 10 milligrams sodium.


  • 2 tablespoons quality chunky or smooth peanut butter
  • 1 1/2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2/3 cup evaporated nonfat skim milk
  • 2 teaspoons sugar
  • 1 teaspoon dark soy sauce*
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Chinese chili sauce*
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1 teaspoon cornstarch
  • 2 to 2 1/2 teaspoons imitation coconut extract

    1. Place peanut butter in saucepan with 1 teaspoon lime juice and all remaining ingredients except cornstarch and coconut extract. Bring sauce to a low boil over medium high heat.

    2. Mix cornstarch with a teaspoon of water and add to boiling sauce. Stirring constantly, continue to cook for 1 minute. Pour sauce into a small bowl, stir in coconut extract and let sauce cool to room temperature. When at room temperature, stir in remaining lime juice and adjust seasonings.

    Yield: About 1 cup sauce or 48 teaspoons at approximately 8 calories; 0.4 gram total fat; 0 saturated fat; 0 cholesterol; 1 gram carbohydrate; 0 dietary fiber; 0.5 gram protein; 13 milligrams sodium.

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