GRILLED RIBBONS OF THAI STEAK AND PEANUT SAUCE

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Preparation time:
Cooking time:

Difficulty:
Serves:

Ingredients

Bamboo skewers
2lb. flank steak, very cold
1/2 cup red curry paste
3/4 cup unsweetened
coconut milk
1/4 cup firmly packed
dark brown sugar
1 Tbsp. fish sauce
1 Tbsp. canola oil
1 tsp. chili flakes
1 tsp. ground turmeric
(optional)
Canola oil cooking spray

    

PEANUT SAUCE

1/4 cup finely chopped onion
1/2 tsp. ground ginger
1/2 tsp. cayenne pepper
1 tsp canola oil
1/2 cup peanut butter
1 cup water
1 Tbsp. soy sauce
1/4 tsp salt

Method

1. Soak bamboo skewers in warm water for 10 minutes. Chill meat in freezer until firm. Using a sharp knife, slice steak, against grain and on an angle, into thin strips, about
1-in. wide.

2. In a large plastic bag, whisk together paste, coconut milk, sugar, fish sauce, canola oil, chili flakes and turmeric, if using. Add beef, mix well, and set aside in refrigerator to marinade for at least 1 hour. Preheat grill.

3. Thread beef onto skewers, and lightly spray them with canola cooking spray or canola oil.

4. Working in batches, grill beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer beef skewers to a serving platter and serve with peanut sauce.

PEANUT SAUCE

1. In a small saucepan, cook onion, ginger and cayenne in canola oil for 2 minutes. Stir in peanut butter.

Gradually stir in water, soy sauce and salt; bring to a boil. Reduce heat and cook, stirring constantly until thickened, about 5 minutes

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