| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Beef, Bar-b-q, Oriental |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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