Photo: Ryan Schulz
This allergy-friendly take on beef satay uses soy nut butter in the dipping sauce, so it's safe for those allergic to peanuts and treenuts.
2 tbsp low-sodium soy sauce
1 tbsp vegetable oil
1 tbsp fresh lemon juice
1 tbsp brown sugar
2 tsp chopped garlic
2 tsp ground turmeric
1 tsp ground coriander
1 1/2 lb beef strip loin, or sirloin, trimmed and sliced about 1/4-in/ thick
1 tbsp coarsely chopped cilantro, optional
1/2 cup coconut milk
1/4 cup soy nut butter, or your favourite peanut butter substitute
1 tbsp low-sodium soy sauce
1 tbsp red curry paste
2 tsp cider vinegar
Combine soy sauce, oil, lemon juice, brown sugar, garlic, turmeric and coriander and season with salt and pepper. Add meat and toss to coat. Reserve.
Combine coconut milk, peanut butter substitute, soy sauce, curry paste and vinegar in a saucepan over medium-low heat. Cook for 3 min, whisking constantly until flavours in sauce combine. Remove from heat. Thin with a little warm water if desired.
Thread meat onto metal skewers (or bamboo skewers soaked in water). Heat grill pan over high. Working in batches, grill beef for 1 to 2 min or until it is medium-rare. Sprinkle with cilantro if desired and serve with dipping sauce.
Calories 440, Protein 42g, Carbohydrates 10g, Fat 25g, Fibre 2g, Sodium 509mg.
If almond butter is an acceptable choice for your family, it is delicious in the dipping sauce. If using, add about 1 tbsp of sugar to the sauce.
Photo by Ryan Schulz.
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