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 try subbing almond butter for Whole30)
1 clove
garlic, finely grated (for satay sauce)
2 tablespoons
cider vinegar
1 tablespoon
fish sauce (can use tamarin if not available)
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 overnight. Before stir frying, drain, but save the marinade, and pat the steak dry. Heat the fat in wok or heavy skillet to coat. Stir fry in batches until the meat 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)