Yield: 1 servings
| Measure | 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 cloves | Garlic, minced |
| 2 tablespoons | Brown sugar |
| ½ teaspoon | Ground ginger |
| 1 teaspoon | Red pepper flakes divided |
| ½ cup | Crunchy peanut butter |
| ¾ cup | Water |
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 ts 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 accordian 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 ts 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.