Prep 15 mins
Cook 15 mins
An interesting twist to plain old shish kabobs with beef and vegetable pieces... I was trying for something just a little bit exotic. I'm not one for eating really spicy foods, (even black pepper is a big step for me!) so when I make these, I make it in 2 batches. One spicy (for hubby,) one not (for me.) It's great served over a bed of white rice. I have even done this with pork and chicken strips as well.
- 1 lb flank steak, cut into long strips about 1 inch wide (or use fast fry steak)
- 3 tablespoons peanut butter (I use the light kind, but not the crunchy kind!)
- 2 tablespoons light soy sauce (reduced sodium)
- 2 tablespoons lemon juice
- 1 teaspoon brown sugar
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon ginger, minced (this is where I divide the recipe and have my bland part)
- 1⁄4-1⁄2 teaspoon hot pepper flakes
- Soak wooden skewers in water for at least 10 minutes to prevent them from burning.
- In a bowl, mix together the peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger, and (if using) pepper flakes.
- If needed, you can add 2 tablespoons of water until it's smooth.
- Stir in the beef strips and coat well. Let stand at room temperature for 15 minutes. Thread strips loosely onto the skewers. Broil or grill for 3-4 minutes on each side.
- the beef will be more flavourful if you can marinate them for 2 hours (or more) prior to cooking. *Remember to refridgerate them if you are marinating for this long.