Recipe Image

Beef Satay with Peanut Sauce

  • 25 m
  • 1 h
Diabetic Living Magazine
“For this easy kabob recipe, teriyaki-marinated beef strips are grilled with sweet peppers and green onions, then served with a lively, spicy-hot peanut sauce.”


    • 1 1- to 1¼-pound beef flank steak
    • ⅓ cup light teriyaki sauce
    • ½ teaspoon bottled hot pepper sauce
    • 1 medium green or red sweet pepper, cut into ¾-inch pieces
    • 4 green onions cut into 1-inch pieces
    • 3 tablespoons reduced-fat or regular peanut butter
    • 3 tablespoons water
    • 2 tablespoons light teriyaki sauce


  • 1 Trim fat from meat. Thinly slice meat across grain into bite-size strips. For marinade: In medium bowl, combine ⅓ cup teriyaki sauce and ¼ teaspoon of the hot pepper sauce. Add meat; toss gently to coat. Cover with foil and marinate in the refrigerator for 30 minutes. If using wooden skewers, soak in water for 30 minutes before using.
  • 2 Drain meat, reserving marinade. On wooden or metal skewers, thread meat, accordion-style, alternating with sweet pepper and green onion. Brush with marinade.
  • 3 Grill kabobs on rack of uncovered grill directly over medium coals for 3 to 4 minutes or until meat is slightly pink in center, turning once halfway through grilling. (Or broil on unheated rack of broiler pan 4 to 5 inches from heat about 4 minutes, turning once halfway through broiling.)
  • 4 For peanut sauce: In small saucepan, combine peanut butter, the water, 2 tablespoons teriyaki sauce, and remaining hot pepper sauce. Cook and stir over medium heat just until smooth and heated through. Serve kabobs with peanut sauce.
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