Beef Satay with Peanut Dipping Sauce

I'm really excited to try this Indonesian favorite. Satay is usually served as an appetizer or main course both accompanied by a spicy peanut sauce.
If you freeze the steak slightly this will make slicing the meat easier. I use this trick a lot with bacon.
I think I will serve this with a jasmine or basmatic rice and a salad, if you have any other side dish ideas for this let me know.
Makes 8 skewers, 4 servings, and contains 9 carbs per serving.

Beef Satay with Peanut Dipping Sauce


Marinade:
3 tbsp rice wine vinegar
2 tbsp light soy sauce
1 tbsp fresh lime juice
1 tbsp grated onion
1 tbsp peanut oil
1 tsp dark sesame oil
1 tsp sugar
2 large cloves garlic, minced
1/2 tsp crushed red pepper flakes

4 large green onions with green tops, cut into 1" lengths.
1/3 c fat free evaporated milk
2 tbsp peanut butter
1/4 tsp crushed red pepper flakes (optional)
bamboo skewers

Cut the meat into 1/8 to 1/4 " strips (they should look like ribbons of beef). Place in a plastic bag. Combine all the marinade ingredients in a medium bowl. Add to the bag. Squeeze the air out of the bag and refrigerate 1 to 2 hours, flipping once. Soak bamboo skewers in cold water while  the meat is marinating.
Preheat the broiler. Drain the marinade into a small saoucepan. Thread the meat accordion style onto 8 skewers, althernating the meat strips with lengths of green onions. Broil 4 - 5 inches from the heat about 3 minutes per side, or just until the meat is no longer pink, turning once. While the meat is cooking add the milk, peanut butter, and additional pepper flakes to the reserved marinade. Simmer over low heat until thickened, stirring frequently; do not boil. Serve the peanut sauce in a small bowl for dipping the beef.