Grass-Fed Beef Satay with Chinese Spices

This delightful Asian dish is brimming with heart-healthy B vitamins. In fact, one serving provides a robust 50% of vitamin B6 and 33% of vitamin B12. Together with folate, these nutrients help to reduce homocysteine — an amino acid that increases the risk of cardiovascular diseases.1

Time To Table: 1 hour

Serves: 4

The Benefits

Excellent source of protein, selenium, zinc, vitamin B6, vitamin B12, niacin
Good source of iron, magnesium, potassium, riboflavin


2 Tbsp organic sesame oil
1 Tbsp organic honey
2 clove organic garlic cloves, finely chopped
1 1/2 pound organic grass-fed flank steak
1/4 cup organic tamari (soy sauce from soy)
2 medium organic scallions (white part only), chopped
1 Tbsp fresh organic ginger, finely chopped
1/2 tsp Chinese five-spice powder
1/4 cup sake (rice wine)
1/2 tsp freshly ground pepper


Cut the flank steak across the grain into 1/4-inch-thick slices. Thread the meat onto 8-inch bamboo skewers and arrange the skewers side-by-side on a large platter. Combine the sake, tamari, sesame oil, honey, garlic, ginger, scallions, five-spice powder, and pepper in a small bowl. Pour the marinade over the skewers and turn to coat. Let the beef marinate at room temperature for 30 minutes or refrigerate for up to 1 hour. Light a grill. Place the grate 6 to 8 inches from the heat source. Lightly brush the grate with oil. Arrange the skewers on the grate and grill over high heat, turning once, until sizzling and nicely browned all over, 6 to 7 minutes. Transfer the skewers to a large platter. Serve with Peanut Dipping Sauce.

Nutrition Information

362.66 kcal Calories, 14.31 g Carbohydrate, 57.82 mg Cholesterol, 15.69 g Total Fat, 1.13 g Fiber, 39.81 g Protein, 930.9 mg Sodium, 5.03 g Sugars, 4.55 g Saturated fat, 0 trans Fat, 6.15 g Monounsaturated fat, 3.35 g Polyunsaturated fat

Clarke R, et al. Curr Opin Clin Nutr Metab Care. 2007;10(1):32-39.

Recipes by Kelley Herring