Beef Steak Brochettes with Peanut Dipping Sauce
These beef bits are nice to nibble on and easy to make. You can substitute Asian chili sauce for the sambal oelek in both the beef and the peanut sauce. Sambal oelek is available in the Asian section of most grocery stores.
Mix together hoisin sauce, soy sauce, brown sugar, sambal oelek and ginger root in bowl. Add beef; toss to coat. Cover and marinate for 30 minutes.
Remove beef from marinade; discard marinade and thread slices onto 15 soaked wooden skewers or metal skewers. Season with salt and pepper to taste.
Place skewers on foil-lined rimmed baking sheet. Broil, turning once, until browned yet still pink inside, about 6 minutes. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce: In blender container, combine 1/2 cup (125 mL) EACH peanut butter and hot water, 2 tbsp (30 mL) EACH sodium-reduced soy sauce and lime juice, 1 tsp (5 mL) sambal oelek, 1 clove garlic, 1 piece (2-inch/5 cm) ginger root and 1/2 tsp (2 mL) ground cardamom. Cover and blend until smooth. Cover and refrigerate for up to 1 week. Makes 1 cup (250 mL).
Ingredients
Directions
Mix together hoisin sauce, soy sauce, brown sugar, sambal oelek and ginger root in bowl. Add beef; toss to coat. Cover and marinate for 30 minutes.
Remove beef from marinade; discard marinade and thread slices onto 15 soaked wooden skewers or metal skewers. Season with salt and pepper to taste.
Place skewers on foil-lined rimmed baking sheet. Broil, turning once, until browned yet still pink inside, about 6 minutes. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce: In blender container, combine 1/2 cup (125 mL) EACH peanut butter and hot water, 2 tbsp (30 mL) EACH sodium-reduced soy sauce and lime juice, 1 tsp (5 mL) sambal oelek, 1 clove garlic, 1 piece (2-inch/5 cm) ginger root and 1/2 tsp (2 mL) ground cardamom. Cover and blend until smooth. Cover and refrigerate for up to 1 week. Makes 1 cup (250 mL).
