Title: Spicy Beef Satay
Categories: Beef
Yield: 4 Servings
| 1 | lb | Boneless beef sirloin steak 3/4" to 1" thick |
| 1/4 | c | Soy sauce |
| 1/4 | c | Dry sherry |
| 2 | tb | Sesame oil |
| 1/4 | c | Green onion; sliced |
| 2 | | Cloves garlic; minced |
| 2 | tb | Brown sugar |
| 1 | ts | Ground ginger |
| 1 | ts | Red pepper flakes |
| 1/2 | c | Crunchy peanut butter |
| 3/4 | c | Water |
Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips. In
shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic,
sugar, ginger and 1/2 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 1/2 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.