To prevent charring, soak wooden skewers in water for at least 10 minutes prior to threading the meat. For a short-cut, ask the meat counter staff to cut the steak into strips for you.
| 3 tbsp (45 mL) |
peanut butter |
| 2 tbsp (30 mL) |
EACH soy sauce and lime juice |
| 1 tbsp (15 mL) |
packed brown sugar |
| ½ tsp (2 mL) |
EACH minced garlic and ground ginger |
| ¼ tsp (1 mL) |
crushed red chili pepper |
| 1 lb (500 g) |
Beef Top Sirloin, 1-inch (2 cm) thick, cut into 24 strips |
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger and chili pepper in medium bowl; whisk in 2 tbsp (30 mL) water until smooth.
- Stir in beef strips until coated. Let stand at room temperature for up to 15 minutes.
- Thread strips loosely onto twenty-four soaked wooden skewers. Broil or grill for 3 to 4 minutes each side.