Peanut Beef/Chicken/Tofu

By -
from The Six O'Clock Scramble by Aviva Goldfarb

Geoff and I made this tonight, and it was delicious. Geoff's comment was "it's like a chicken satay that you'd get in a Thai restaurant." Very easy, plus you get to use a blender!

2 lbs boneless beef steak, such as top round (or use boneless, skinless chicken breasts or tofu)
1/2 cup peanut butter, preferably natural
2 T lemon juice (about 1/2 lemon)
2 T honey
4 T soy sauce
1 T peeled and chopped fresh ginger
2 t chopped garlic (about 4 cloves)

Cut the beef into 1/2-inch-thick slices.

In a blender or food processor, combine all the remaining ingredients. In a plastic bag or a flat dish, combine the beef with the sauce from the blender and mix them to coat the meat thoroughly. Marinate the meat, covered and refrigerated, for at least 30 minutes or overnight, if possible. (Geoff and I marinated overnight. I recommend this.)

Preheat the broiler and put the rack about 3 inches from the heat source. On a foil-lined baking sheet, broil the meat for about 4 minutes per side until it is browned and cooked through. (Alternatively, you can grill the meat.)

Comments

Anonymous said…
I know what I'll be making on Sunday now. :)
6:33 PM
Becky said…
You won't be disappointed. But just in case you want to try something a little different, take a look at the recipe I just posted, for pasta with feta, pine nuts, and tomatoes. =)
6:57 PM
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