Spicy Beef Satay

Recipe Ingredients

1 lb	454g / 16oz	Beef sirloin steak - boneless cut 3/4" to 1" thick
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Dry sherry
2 tablespoons	30ml	Sesame oil
1/4 cup	15g / 0.5oz	Green onion - sliced
2		Garlic - minced
2 tablespoons	30ml	Brown sugar
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Asian chile sauce - to taste
1/2 cup	99g / 3.5oz	Crunchy peanut butter
3/4 cup	177ml	Water

Recipe 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 tbs 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 briquettes 2 minutes.

Turn and cook 2 minutes longer. Serve beef strips with sauce.

NOTE: Assembled satay may be refrigerated, covered, 1 to 2 hours before grilling.

Source:
Chris Yeo's and Joyce Jue's "The Cooking of Singapore"

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