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Beef Kebabs with Peanut Sauce




Source of Recipe


The (Louisville, Ky.) Courier-Journal By Sarah Fritschner


Recipe Introduction


Peanut flavor dominates kebabs
Peanuts -- used in this country most often to spread on a child’s sandwich -- are crushed, ground, chopped and pounded into a variety of Asian dishes.

Grind your peanuts into a fine powder for tonight’s meal. Skewered tender beef, grilled and served with an Indonesian peanut sauce doesn’t require special ingredients or lengthy preparation. Supermarket shopping and an outdoor grill can accomplish this meal, but its use of black pepper, ginger and lime in addition to peanuts reminds you that this recipe is foreign in flavor.

Fast lane list: Rib-eye or strip steak, soy sauce, peanuts, garlic, onion, cayenne pepper, ginger, lime, rice and tomatoes.

The Spanish peanuts used in the peanut sauce are commonly available at supermarkets (they’re the typical munching peanuts). You can substitute other peanuts, however.




List of Ingredients





For the beef:
1 pound tender beef, such as rib-eye or strip steak, at least 1-inch thick
2 tablespoons soy sauce
1 teaspoon ground or crushed black pepper

For the peanut sauce:
1 cup Spanish peanuts
2 cloves garlic
1/2 small onion
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons brown sugar
1-inch piece peeled ginger, minced
Juice of 1 lime
Water or chicken broth



Recipe



Instructions: If using bamboo skewers, soak them in a container of water for at least 30 minutes.

Cut the beef into 1-inch cubes. Combine in a bowl with soy sauce and black pepper and stir to coat. Set aside while you make sauce and heat grill.

To make the sauce, chop, grind or process the peanuts into a fine powder. Mince the garlic and onion.

Combine the onion and garlic in a medium pan with vegetable oil and cook over medium heat until they are soft. Add pepper, sugar, ginger, lime juice and peanuts and slowly stir in 1 1/2 cups water or chicken broth.

Stir and bring to a boil.

Lower heat so the mixture boils slowly for about 10 minutes. Remove from heat and taste for seasoning, adding salt, pepper, sugar or lime juice as desired. Add more water or broth if you’d like a thinner sauce.

Place meat chunks on skewers and grill or broil to brown, turning a couple of times, to a medium-rare stage, or the stage you like best (about 5 to 10 minutes total).

Serve the meat with peanut sauce, rice and sliced tomatoes (or skewer zucchini chunks and grill them when you grill the meat). Serves 4.