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Guest mrszotz

Beef and Pineapple Satay with Peanut Sauce - 4 Points

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Guest mrszotz

Here is a recipe from the Weight Watchers Annual Recipes for Success 2001.





4 points per serving (3 skewers + 1.5 tablespoons peanut sauce)

8 servings


*Soak 24 bamboo skewers in water for 1 hour before beginning this recipe*


12 ounces lean flank steak

2 tablespoons finely chopped green onions

2 tablespoons low-sodium soy sauce

1 tablespoon sugar

1 tablespoon dry sherry

1½ teaspoons water

1½ teaspoons dark sesame oil

1/8 teaspoon coarsely ground pepper

2 garlic cloves, crushed

1 (15¼ oz) can unsweetened pineapple chunks, undrained

1/4 cup reduced-fat creamy peanut butter

1 teaspoon cornstarch

1/2 teaspoon curry powder

1/4 teaspoon salt

1/8 teaspoon ground red pepper

1 tablespoon grated fresh ginger

cooking spray


1. Trim fat from steak. Thinly slice steak diagonally across grain into 24 slices. Combine onions and next 7 ingredients in a large zip-top plastic bag. Add steak to bag; seal bag. Marinate in refrigerator 8 hours, turning occasionally. Remove steak from bag, discarding marinade.

2. Drain pineapple, reserving 3/4 cup juice and 24 pineapple chunks; reserve remaining pineapple chinks and juice for another use. Combine 3/4 cup juice, peanut butter, and next 4 ingredients in a medium saucepan, stirring well. Using cheesecloth or fingertips, squeeze juice from grated ginger into saucepan; discard pulp. Bring to a boil over medium-high heat; reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; let cool.

3. Thread 1 chunk of pineapple and 1 slice of steak onto each skewer. Coat grill pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Add skewers to pan, and cook 1 minute on each side or until desired degree of doneness. Serve with peanut sauce.


Points: 4. Exchanges: 1/2 starch, 1.5 lean meat, 1 fat.


Per Serving:

calories - 154

fat - 8 grams

fiber - 0.9 grams

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