Spicy Beef Satay
1 lb boneless beef sirloin steak 3/4 to; 1 thick
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoon sesame oil
1/4 cup green onion; sliced
2 cloves garlic; minced
2 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon 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.

Yield: 4 servings

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