Claire's Marinated Skirt Steak and Coconut Satay


juice of a small orange
2 tablespoons
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 1⁄2 pound
skirt steak (thinly sliced)
preferred oil or fat to stir fry
thinly sliced scallions (garnish)
1⁄2 cup
coconut milk solids (or the amount skimmed off the top of a 15 oz can of full-fat coconut milk)
1⁄2 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)

Additional Notes

Flavor balance with cider vinegar and salt as needed.


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)