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Claire’s Marinated Skirt Steak and Coconut Satay

Claire's Marinated Skirt Steak and Coconut Satay

Print Recipe
Servings 6 Servings

Ingredients
  

  • juice of a small orange
  • 2 tablespoons tamari
  • 2 cloves garlic, minced for marinade
  • 1 tablespoon fresh grated ginger or dried ginger for pantry recipe
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1.5 pounds skirt steak thinly sliced
  • preferred oil or fat to stir fry
  • thinly sliced scallions garnish
  • 0.5 cup coconut milk solids or the amount skimmed off the top of a 15 oz can of full-fat coconut milk
  • 0.5 cup natural smooth peanut butter can substitute with almond butter for Whole30
  • 1 clove garlic, finely grated for satay sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon fish sauce can substitute with tamari
  • 1 tablespoon honey omit for Whole30

Instructions
 

  • For Skirt Steak:Mix the first 6 ingredients in a glass container and marinate the steak in the refrigerator, overnight. Before stir frying, drain, but save the marinade, and pat the steak dry. In a wok or heavy skillet, heat enough fat to coat. Stir fry in batches until the meat just browns, rather than steams. Return all the meat to the wok with a splash of the marinade and steam for the last minute. Serve as is or with coconut satay sauce and sliced scallions.For Coconut Satay Sauce:Stir together coconut milk solids, peanut butter, garlic clove, vinegar, fish sauce, and honey. An immersion blender will make it fluffy, but a simple stir is fine. Serve as a dipping sauce with favorite protein.  (Recipe♦297)

Notes

Flavor balance with cider vinegar and salt as needed.

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