|1 Spicy Peanut Dipping Sauce|
|1/2 cupsmooth peanut butter|
|1/4 cuphot water|
|1 tablespoonSoy sauce|
|2 tablespoonslime juice; (juice from 1 lime )|
|2 tablespoonsAsian chili sauce|
|1 tablespoondark brown sugar|
|1 clovegarlic; minced or pressed through a garlic press (about 1 teaspoon)|
|1 tablespoonfresh cilantro leaves; chopped|
|2 scallions; sliced thin (white and green parts)|
|1 Beef Satay|
|1 1/2 poundsflank steak|
|1/4 cupSoy sauce|
|1/4 cupVegetable oil|
|2 tablespoonsAsian chili sauce; or more to taste|
|1/4 cupdark brown sugar; packed|
|1/4 cupfresh cilantro leaves; minced|
|2 clovesgarlic; minced or pressed through a garlic press (about 2 teaspoons)|
|4 scallions; white & green parts, sliced thin|
|recipe Spicy Peanut Sauce|
Beef Satay Preparation
1. FOR SPICY PEANUT DIPPING SAUCE: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
2. Cut the flank steak in half lengthwise and freeze it for 30 minutes.
3. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour.
4. Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.
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