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Ingredients: |
| 1 |
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pound boneless beef top round steak, cut 1 inch thick |
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Marinade: |
| 1/2 |
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cup prepared Oriental salad dressing |
| 1 |
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teaspoon packed brown sugar |
| 1 |
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tablespoon finely chopped cilantro |
| 1 |
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tablespoon finely chopped fresh ginger |
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Sauce: |
| 1/2 |
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cup creamy peanut butter |
| 1/3 |
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cup milk |
| 1 |
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tablespoon fresh lime juice |
| 2 |
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teaspoons soy sauce |
| 1 |
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teaspoon sugar |
| 1/2 |
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teaspoon ground ginger |
| 1/8 |
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teaspoon ground red pepper |
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Instructions: |
| 1. |
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Soak 12 six-inch bamboo skewers in water 10 minutes; drain. |
| 2. |
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Cut steak into 1/8-inch strips; set aside. |
| 3. |
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Combine marinade ingredients in medium bowl; reserve 1/2 for basting. Add beef strips; toss to coat. Cover and marinate in refrigerator up to 2 hours. |
| 4. |
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Meanwhile combine sauce ingredients. |
| 5. |
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Remove beef from marinade; discard marinade. Thread beef, weaving back and forth onto each skewer. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 2 to 3 minutes for medium rare to medium doneness, turning once and brushing with remaining marinade. Serve with peanut sauce. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 475 calories; 32 g fat (6 g saturated fat; 10 g monounsaturated fat); 63 mg cholesterol; 652 mg sodium; 13 g carbohydrate; 2.0 g fiber; 36 g protein; 9.2 mg niacin; 0.6 mg vitamin B6; 1.6 mcg vitamin B12; 3.0 mg iron; 33.5 mcg selenium; 5.7 mg zinc. |
