Photo of Beef satay over pilaf by WW

Beef satay over pilaf

Total Time
45 min
15 min
30 min
Satay is a Southeast Asian dish of skewered meat or seafood that is traditionally cooked on a grill or over a flame. It may be offered as an appetizer or a main dish and is typically served with a spicy satay sauce made of peanut butter and aromatics like ginger and garlic accented with soy sauce and citrus juice. If you can't find beef sirloin for this dish, choose another lean cut of meat such as flank, London broil, eye of round. If you are using bamboo skewers, be sure to soak them in hot water for 15 minutes before using or they will burn on the grill or over the flame.


Uncooked lean trimmed sirloin beef

1 pound(s), trimmed and thinly sliced

Less sodium soy sauce


Smooth reduced fat peanut butter

2 Tbsp

Fresh ginger

1 piece(s), about 1 1/2 inches, chopped


3 clove(s), chopped


2 tsp

Fresh lime juice

3 Tbsp

Fat free chicken broth

1 cup(s)

Unprepared rice pilaf mix

5½ oz


½ cup(s), very thinly sliced


1 small, very thinly sliced


  1. Thread beef onto 4 wooden skewers and set them in a shallow, nonmetallic dish.
  2. Blend soy sauce, peanut butter, ginger, garlic, sugar and lime juice until ginger and garlic are minced. Pour over beef, turning to coat all sides. Cover and refrigerate for at least 30 minutes and up to 24 hours.
  3. Prepare coals for grill.
  4. Make pilaf according to package directions. Meanwhile, grill skewers, reserving marinade.
  5. Combine marinade and chicken broth in a small saucepan and bring to a boil.
  6. To serve, spoon pilaf onto a platter and set skewers on top. Garnish with cucumber and carrot. Serve marinade sauce separately.