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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 8 |
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This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the Cooking Class section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier. Ingredients:
1/4 cup vegetable oil |
1 cup finely chopped onion |
4 garlic cloves, finely chopped |
1 teaspoon grated fresh ginger |
3/4 cup water |
3 tablespoons dark soy sauce |
4 teaspoons chili powder |
1 tablespoon creamy peanut butter |
1 tablespoon turmeric |
1 teaspoon brown sugar |
1/2 teaspoon finely grated lemon peel |
2 lbs flank steaks, sliced crosswise into strips 1/8 inch thick |
Directions:
1. For Marinade.
2. Heat oil in skillet over medium-high heat.
3. Add onion,garlic and ginger and saute until onion is soft.
4. Add remaining ingredients and stir to make smooth paste.
5. Reduce heat and simmer 2 minutes.
6. Add meat, stirring to coat well.
7. Remove from heat and let stand until room temperature.
8. Thread meat onto skewers, weaving strips in and out to pack tightly.
9. Prepare hibachi or grill or preheat broiler.
10. Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.
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