With yummy Thai flavors, these grilled beef skewers make a tasty appetizer for summer barbecues.
Recipe tags: beef base, easy difficulty, lunch, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| ⅓ cup | lime juice, divided |
| ¼ cup | sriracha hot sauce, divided |
| 2 Tbsp | soy sauce, divided |
| 2 Tbsp | honey, divided |
| 4 tsp | fish sauce, divided |
| 1 Tbsp | sesame oil |
| 1 | clove garlic, minced |
| 1 lb | sirloin steak, thinly sliced |
| ⅔ cup | crunchy peanut butter |
| ¼ cup | boiling hot water |
| 1 Tbsp | minced fresh ginger |
Directions
In large bowl, whisk together Roasted Beef Base, 2 Tbsp lime juice, 2 Tbsp sriracha, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp fish sauce, sesame oil and garlic; add steak, tossing until well coated. Cover and refrigerate for 8 hours or overnight. Thread evenly onto 8 small skewers.
Meanwhile, whisk together peanut butter, boiling hot water, remaining lime juice, sriracha, soy sauce, honey and fish sauce until smooth. Stir in ginger.
Preheat grill to medium-high heat; grease grate well. Grill satays, turning occasionally, for 5 to 8 minutes or until steak is cooked to desired doneness. Serve with peanut dipping sauce.