Beef Satay Over Pilaf (peanut free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 383.8
- Total Fat: 13.3 g
- Cholesterol: 100.9 mg
- Sodium: 917.6 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 1.3 g
- Protein: 39.3 g
View full nutritional breakdown of Beef Satay Over Pilaf (peanut free) calories by ingredient
Introduction
10 points. Using Sunflower Seed Butter makes this safe for those with peanut and tree nut allergies. If you can't find beef sirloin for this dish, choose another lean cut of meat such as flank, London broil, or tenderloin. 10 points. Using Sunflower Seed Butter makes this safe for those with peanut and tree nut allergies. If you can't find beef sirloin for this dish, choose another lean cut of meat such as flank, London broil, or tenderloin.Number of Servings: 4
Ingredients
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1 pound lean sirloin beef, trimmed and thinly sliced
1/3 cup low-sodium soy sauce
2 Tbsp sunflower butter (or reduced-fat peanut butter)
1 pieces ginger root, about 1 1/2 inches, chopped
3 medium garlic clove(s), chopped
2 tsp sugar
3 Tbsp fresh lime juice
1 cup fat-free chicken broth
5 1/2 oz unprepared rice pilaf mix
1/2 cup cucumber(s), very thinly sliced
1 small carrot(s), very thinly sliced
Directions
Thread beef onto 4 wooden skewers and set them in a shallow, nonmetallic dish.
Blend soy sauce, sunflower seed butter, ginger, garlic, sugar and lime juice until ginger and garlic are minced. Pour over beef, turning to coat all sides. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Prepare coals for grill.
Make pilaf according to package directions. Meanwhile, grill skewers, reserving marinade.
Combine marinade and chicken broth in a small saucepan and bring to a boil.
To serve, spoon pilaf onto a platter and set skewers on top. Garnish with cucumber and carrot. Serve marinade sauce separately.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.
Blend soy sauce, sunflower seed butter, ginger, garlic, sugar and lime juice until ginger and garlic are minced. Pour over beef, turning to coat all sides. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Prepare coals for grill.
Make pilaf according to package directions. Meanwhile, grill skewers, reserving marinade.
Combine marinade and chicken broth in a small saucepan and bring to a boil.
To serve, spoon pilaf onto a platter and set skewers on top. Garnish with cucumber and carrot. Serve marinade sauce separately.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.