Thai satay (marinated meat on a stick) is fantastic, but putting all those little pieces of meat on sticks could easily take 20 minutes of prime dinner prep time. So we've simplified the meal by making it without sticks.
2lbs.boneless beef steak, such as top round (or use boneless chicken or extra-firm tofu),drain it, wrap it in a clean dish towel, place it between two plates and under something heavy, such as a cast iron skillet or thick cookbook, and press out the moisture for 5 - 30 minutes
1/2cuppeanut butter or other nut or seed butter
1/4cupreduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
1limejuice only, about 2 Tbsp.
1Tbsp. fresh gingerpeeled and chopped, or use 1 tsp. ground ginger
4clovesgarlicminced, about 2 tsp.
Cut the beef (or chicken or tofu) into 1/2-inch thick slices and line a baking sheet with aluminum foil.
In a blender or food processor, combine the remaining ingredients. Remove half the marinade to a bowl to use as a dipping sauce later, leaving the remaining marinade still in the blender or food processor.
Add 2 Tbsp. water to the marinade that remains in the blender or food processor and combine until smooth and pourable. Add another 1 - 2 Tbsp. of water if the marinade is still too thick to pour.
In a flat dish or a plastic bag, combine the meat (or tofu) with the marinade from the blender and mix to coat it thoroughly. Marinate the meat (or tofu), covered and refrigerated, for at least 30 minutes or overnight, if possible.
Preheat the broiler and put the rack about 3 inches from the heat source.
On the baking sheet, broil the meat (or tofu) for about 4 minutes per side until it is browned and cooked through. (Alternatively, you can grill it.) Serve it immediately with the dipping sauce or refrigerate it for up to 3 days.
Do Ahead or Delegate: Drain, press, and slice the tofu or slice the meat and refrigerate, prepare the marinade, marinate the meat or tofu and refrigerate, or fully prepare and refrigerate the dish.Scramble Flavor Booster: Add 1/4 - 1/2 tsp. red pepper flakes, 1 diced hot pepper, or 1/2 tsp. Thai red curry paste to the marinade.Tip: Having the meat slightly frozen will help in cutting it into thin strips. Just stick the beef or chicken into the freezer for 15 minutes prior to slicing.Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 22g, 34%; Saturated Fat: 7g, 37%; Cholesterol: 75mg, 26%; Sodium: 630mg, 26%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 1g, 4%; Sugar: 6g; Protein: 29gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!