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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