* Exported from MasterCook *

THAI BEEF AND PORK SATAY

Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : 5-10G Low Carb Meat Beef-Veal Kebabs
Regional Thai Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs beef sirloin steak -- 750gr cut in 1" 255
2 cl garlic -- crushed
1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp splenda
2 tbsp lemon juice
1 tbsp soy sauce
***PEANUT SAUCE***
2 cl garlic -- crushed
1/4 cup peanut butter
1 tbsp vinegar -- or lemon juice
3 tbsp soy sauce
1/4 tsp cayenne
1/4 cup hot water

Rub beef with garlic, pressing garlic into meat. Sprinkle with salt, pepper, and splenda. Cut beef into 1-inch pieces; thread on skewers. Set aside. Combine lemon juice and soy sauce; brush over meat. Grill or broil 3 to 4 inches 100mm from heat until browned on all sides.

Serve with Peanut Sauce. Makes 4 to 6 servings

Pork Satay:
Use lean pork instead of beef; season with 1/2 tsp. powdered ginger and 1/4 tsp. cinnamon in addition to pepper.
Peanut Sauce:
Combine all sauce ingredients, beat to blend. Makes about 3/4 cup.

Now to me it would not be complete without this cucumber condiment (makes 1 cup) 1 firm, medium sized cucumber 2 tbs. distilled vinegar 2 tbs. splenda 1 tsp. salt 1/4 tsp. ground white pepper 1/2 small yellow onion, peeled, sliced lengthwise into paper thin slivers 12 paper thin lengthwise slivers of seeded hot fresh red chile peppers, about 1/4 inch long

Garnish: 1/2 cup dry roasted unsalted peanuts, coarsely chopped. Julienne the cucumber. In a deep bowl, stir the vinegar, splenda, salt and white pepper until well blended. Add the remaining ingredients, except peanuts, and toss with the marinade. Top with the peanuts just before serving. Serve at once or cover and chill no longer than 2 hours before serving.













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Per Serving (excluding unknown items): 495 Calories; 32g Fat (58.3% calories from fat); 44g Protein; 8g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 1734mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0