Ingredients
4
4 servings
- •½ small red onion, finely chopped
- •4 scallions, roughly chopped
- •4 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •1 teaspoon curry powder
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon kosher salt
- •1 tablespoon soy sauce
- •1 stalk fresh lemongrass, chopped
- •2 tablespoons lime juice
- •½ cup coconut milk
- •1 tablespoon peanut oil
- •½ cup peanut butter, all-natural
- •¼ cup peanuts, chopped
- •1 lb beef, cubed
Instructions
- In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
- Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
- Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
- Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
- Thread the beef cubes onto skewers and set over the baking dish.
- Bake for 20 minutes, until the beef is seared and juicy.
- Serve the satay beef with the reserved sauce alongside.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 620
- Carbohydrate: 17g
- Fat: 48g
- Fiber: 4g
- Protein: 35g
- Sugar: 4g
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