Spicy Beef Satay

Directions

Place steak in freezer 30 minutes to firm; slice into ¼ inch thick strips.

In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and ½ teaspoon of the red pepper flakes.

Add beef strips; turn to coat with marinade.

Cover and refrigerate 2 to 4 hours.

Soak twenty-four 8 inch 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 ½ teaspoon 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.