| 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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