Thai Beef Satay
|Beef top round||1 1⁄2 Pound|
|Low sodium soy sauce||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|White vinegar||1 Tablespoon|
|Green onion||1 , finely chopped|
|Dry roasted peanuts||2 Ounce, chopped|
|Non fat cooking spray||1|
Remove any visible fat from the beef.
Cut into very thin slices and place in a large resealable plastic bag.
In a small serving bowl, combine the soy sauce, ginger, garlic, vinegar, green onion and honey and pour over the beef.
Seal the bag, removing as much air as possible, and refrigerate for 12 hours.
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Thread the beef slides through the skewers in an accordion fashion, adjusting the meat to uniformly fit the skewers.
Discard the marinade.
Grill the beef widthwise (horizontally) for 3-4 minutes, or according to your preference.
Sprinkle each skewer with the chopped peanuts just before serving.