Shrimp and sirloin satay

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.

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