Grass Fed Beef Satay with Spicy Peanut Sauce

Grass Fed Beef Satay with Spicy Peanut Sauce

Grass Fed Beef Satay with Spicy Peanut Sauce Recipe
Prep time
Cook time
Total time
Serves: 8
  • 1 Tbsp. organic honey
  • 2 cloves organic garlic cloves, finely chopped
  • ¼ c. organic tamari (gluten free soy sauce)
  • 2 medium organic scallions (white part only), chopped
  • 1 Tbsp. fresh organic ginger, finely chopped
  • ½ tsp. freshly ground pepper
  • 4 oz. organic sake (rice wine)
  • ½ tsp. Frontier Five Spice Powder
  • 4 tsp. organic sesame oil
  • 24 oz. grass-fed flank steak
  • 8 Servings 365 Organic Peanut Sauce
  1. Cut the flank steak across the grain into ¼-inch-thick slices. Thread the meat onto 8-inch bamboo skewers and arrange the skewers side by side on a large platter. Combine the sake, tamari, sesame oil, honey, garlic, ginger, scallions, five-spice powder and pepper in a small bowl. Pour the marinade over the skewers and turn to coat. Let the beef marinate at room temperature for 30 minutes or refrigerate for up to 1 hour. Light a grill or prepare Flavorwave/NuWave oven. GRILL METHOD: Place the grate 6 to 8 inches from the heat source. Lightly brush the grate with oil. Arrange the skewers on the grate and grill over high heat, turning once, until sizzling and nicely browned all over, 6 to 7 minutes. FLAVORWAVE OVEN: Place grill rack on low 1" setting. Place the skewers on the grate and cook at 300 F for 5-7 minutes, or to desired doneness. Transfer the skewers to a large platter. Serve.

Nutrient Information Per Batch

1885.17 kcal Calories, 137.29 mg Calcium, 48.15 g Carbohydrate, 416.64 mg Cholesterol, 115.77 g Total Fat, 1.81 g Fiber, 15.87 mg Iron, 170.84 mg Magnesium 2252.55 mg Potassium, 146.58 g Protein,98.75 mcg Selenium, 5418.68 mg Sodium, 35.13 g Sugars, 31.12 mg Zinc, 38.45g Saturated fat, 5.05 trans Fat, 39.44 g Monounsaturated fats, 11.17 g Polyunsaturated fats, 302.63 IU Vitamin A, 2.62 mg Vitamin B6, 13.24 mcg Vitamin B12, 7.83 mg Vitamin C, 0 IU Vitamin D, 2.78 Vitamin E, 73.68 mcg Vitamin K, 71.68 mcg Folate,0.4 mg Vitamin B1(Thiamin),35.03 mg Vitamin B3(Niacin),1.17 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 344.11 mcg Lutein and Zeaxanthin, 0.54 g ALA, 0.01 g EPA, 0 gDHA,1285.61 mg Phosphorous, 0.6 mg Manganese, 0 mcg Alpha carotene, 181.26 mcg Beta carotene, 0.48 mcg Beta cryptoxanthin, 0.73 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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