Prep time: 15 min.
Cook time: 10 min.
Cut: The sirloin steak is a steak cut from the back of the animal. In US butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
- 1 1/2-2 pounds Five Marys Farms sirloin steak cut into two-inch strips
- 1 tablespoon soy sauce
- 1 clove garlic, minced and smashed
- Juice of a lime
- 1 tablespoon olive oil
- 1 tablespoon sambol chili paste (less for less heat)
- 12 wooden/bamboo skewers
For the Peanut Satay Sauce:
- 1/4 cup hot water
- 1/3 cup creamy peanut butter
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sambol chili paste
- 1 clove garlic, minced
- 1/4 cup chopped peanuts
- 1/4 cup chopped scallions
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Cracked black pepper
- Chopped green onions
- Chopped peanuts and jalapeños
Slice the steak into 1 1/2-2-inch slices; you want bite-size strips or pieces.
In a bowl, add the strips, soy sauce, garlic, lime juice, olive oil, and chili paste.
Mix to thoroughly coat the meat.
Skewer the beef on 12 woodem/bamboo skewers.
Heat a 12-inch skillet to medium-high heat.
Fry the skewered meat until caramelized on the outside but medium-rare inside, about 4-5 minutes for all sides.
To mix the satay sauce, whisk the hot water into the peanut butter, then mix in remaining ingredients.
Dip the cooked steak skewers into the sauce.
Sauce keeps about one week in the fridge.
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