Busters Recipes

Spicy Beef Satay

Yield: 4 servings

1 lb Boneless beef sirloin steak |3/4" to 1" thick

1/4 cup Soy sauce

1/4 cup Dry sherry

2 tblspn Sesame oil

1/4 cup Green onion; sliced

2 Cloves Garlic; minced

2 tblspn Brown sugar

1 tspn Ground ginger

1 tspn Red pepper flakes

1/2 cup Crunchy peanut butter

3/4 cup Water

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.