Tuesday, February 28, 2006



Yield: 6-8 appetizer servings


1 1/2 lb. Beef flank steak
1/2 cup minced yellow onion
1/3 Ketchup Soy sauce
1/4 cup Dark sesame oil
3 Tablespoons Brown sugar
6 cloves Garlic, minced
4 teaspoons Jalapeño, minced
Juice of ½ lime, plus wedges for garnish
1 tablspoon chile paste
2 teaspoons minced gingerroot
2 teaspoon salt
1/2 cup peanut butter


1. Split the steak lengthwise and cut against the grain into thin strips. Whisk the onion, ketchup, soy
sauce, sesame oil, brown sugar, garlic, jalapeño, lime juice, chili paste, ginger, and salt with 1 cup
water in a glass bowl. Pour into a resealable plastic bag and add the steak. Close, squeeze several
times to distribute the marinade, and refrigerate for 1-12 hours.

2. Remove the beef from the marinade and thread lengthwise onto 16 skewers. Pour the marinade into a small saucepan and reserve.

3. Prepare a grill for a hot fire. Grill the beef on the first side until browned, about 2 minutes. Turn over and grill to the desired doneness, about 2 minutes more for medium-rare.

4. Bring the marinade to a full boil. Add the peanut butter and stir until smooth, thinning with water as necessary to give it a saucelike consistency. Serve the beef with the sauce, garnished with the lime wedges.

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