Preparation:
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. |
