Veal Satay with Peanut Sauce


  • 4 Quebec Veal cutlets, 150 g (5 oz) each, cut into 3 strips


  • 1 piece of ginger, 2.5 cm (1 in), chopped
  • 4 shallots or 1 peeled onion, quartered
  • 2 garlic cloves
  • 10 ml (2 tsp) coriander seeds
  • 30 ml (2 tbsp) peanut oil
  • 30 ml (2 tbsp) sodium reduced soya sauce
  • 30 ml (2 tbsp) honey

Peanut sauce

  • 60 ml (1/4 cup) natural peanut butter
  • 125 ml (1/2 cup) sodium reduced chicken broth
  • 30 ml (2 tbsp) sodium reduced soya sauce
  • 30 ml (2 tbsp) lime juice



  1. Purée the ginger, shallots, garlic cloves and coriander seeds in a food processor. Add the oil, soya sauce and honey, then mix. Pour the marinade over the veal strips and mix well so that the meat is completely covered with the marinade. Marinate in the refrigerator for approximately 2 hours.
  2. Thread the veal strips in an S form on wood skewers.
  3. In a small saucepan, mix the peanut sauce ingredients and bring to a boil, stirring with a whisk. Adjust the consistency with a little more chicken broth as needed.
  4. Grill the brochettes on the barbecue (BBQ) or on the top oven rack 10 cm (4 in) from the top element at maximum intensity (broil) for 6 to 8 minutes, turning only once during cooking.
  5. Serve immediately with the peanut sauce, accompanied by rice and a Chinese cabbage and carrot salad sprinkled with a sweet rice vinegar dressing.


You can replace the Quebec Veal cutlets with 500 g (1 lb) Quebec Veal loin or filet cut into strips or small cubes.