Spicy beef satay
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Taule BTVC62A | ||
| 1 | pounds | Boneless beef sirloin steak |
| ¾ | \" to 1\" thick | |
| ¼ | cup | Soy sauce |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Sesame oil |
| ¼ | cup | Green onion -- sliced |
| 2 | Cloves garlic -- minced | |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Red pepper flakes |
| ½ | cup | Crunchy peanut butter |
| ¾ | cup | Water |
Directions
Place steak in freezer 30 minutes to firm; slice into ¼" thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and ½ tsp of the red pepper flakes.
Add beef strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours.
Soak twenty-four 8" bamboo skewers in water for 20 minutes. Drain beef; reserve 2 Tbl marinade. Thread beef strips, accordion-style, on skewers.
Meanwhile, in small saucepan, combine reserved marinade, remaining ½ tsp red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary). Grill kabobs, on uncovered grill, over medium-hot briquets 2 minutes. Turn and cook 2 miutes longer. Serve beef strips with sauce. NOTE: Assembled kabobs may be refrigerated, covered, 1 to 2 hours before grilling.
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