Recipes

Beef Satay with Spicy Peanut Dipping Sauce

Makes 4 servings

Ingredients

1 pound lean beef, chicken, or tempeh
1 zucchini, chopped into bite-size pieces
1 container cherry or grape tomatoes
1 red bell pepper, cut into bite-size pieces
1 sweet yellow onion, cut into bite-size chunks
Marinade (see below)
Peanut sauce (see below)

Marinade

2 Tbsp. mild curry powder
1 1/2 Tbsp dark brown sugar
1/2 cup Bragg’s Amino Acids (or low-sodium soy sauce)
3 Tbsp peanut oil
4 cloves garlic, minced

Directions

Cut meat or tempeh into small, skewer sized pieces. Wash and cut vegetables. Mix marinade ingredients in a large mixing bowl. Place meat or tempeh and all vegetables into marinade and refrigerate for 15 minutes to 2 hours. While waiting, prepare peanut sauce.

Peanut Sauce

1/2 cup water
1/3 cup creamy all-natural peanut butter
1 clove garlic, minced or pressed
1 Tbsp brown sugar
3/4 Tbsp lemon juice
1 Tbsp Bragg’s Amino Acids (or low-sodium soy sauce)
Dash crushed red pepper

In a small saucepan, combine water, peanut butter, and garlic. Cook over medium heat, stirring until the mixture boils and thickens. Remove from heat and stir in brown sugar, lemon juice, Bragg’s, and red pepper.

Thread meat or tempeh and vegetables onto bamboo skewers, alternating meat with vegetables as you skewer each piece. Place on a lightly greased grill or in a baking pan in a pre-heated 375° F oven until done (approximately 20 minutes). Serve over brown and wild rice with a drizzle of peanut sauce and a sprinkle of diced peanuts, with a green salad.