Shrimp & sirloin satay
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | mediums | Shelled and deveined shrimp |
| 1 | Boneless beef sirloin steak cut 3/4 to 1 inch thick about 2/3 lb | |
| ¼ | cup | Soy sauce |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Sesame oil |
| ¼ | cup | Sliced green onion |
| 2 | Minced clove garlic | |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Ground ginger |
| 1 | teaspoon | Red pepper flakes divided |
| ½ | cup | Crunchy peanut butter |
| ¾ | cup | Water |
Directions
Slice steak into 12 thin slices, about ⅛ to ¼ inch thick, and 5-6 inches long. Combine soy sauce, sherry,sesame oil, onion, garlic, sugar, ginger and ½ teaspoon of the red pepper flakes in a shallow glass dish.
Add shrimp and beef strips, coat with marinade and cover and refrigerate for 30 minutes. Drain beef and shrimp and thread 1 beef strip accordion style with 2 shrimp per skewer, alternating beef and shrimp. Repeat until you have 12 skewers. In small pan, bring the marinade to a boil and add remaining ½ teaspoon red pepper flakes, peanut butter and water. Heat over low heat until sauce is thick and warm. Add more water if necessary.
Heat broiler and cook satays for 2 minutes on each side or until shrimp is thoroughly cooked, or bake in a 500 degree oven. Serve satays with peanut sauce.