| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | Thai, Appetizers, Beef, Seafood | 6 | Servings |
INGREDIENTS
| 24 | md | Shelled and deveined shrimp |
| 1 | Boneless beef sirloin steak cut 3/4 to 1 inch thick about 2/3 lb | |
| 1/4 | c | Soy sauce |
| 1/4 | c | Dry sherry |
| 2 | tb | Sesame oil |
| 1/4 | c | Sliced green onion |
| 2 | Minced clove garlic | |
| 2 | tb | Brown sugar |
| 1/2 | ts | Ground ginger |
| 1 | ts | Red pepper flakes divided |
| 1/2 | c | Crunchy peanut butter |
| 3/4 | c | Water |
INSTRUCTIONS
Slice steak into 12 thin slices, about 1/8 to 1/4 inch thick, and 5-6 inches long. Combine soy sauce, sherry,sesame oil, onion, garlic, sugar, ginger and 1/2 teaspoon 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 accordion 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 1/2 teaspoon 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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