Fire up the bar­be­cue with peanutty, Thai-in­spired ke­bobs

Stanstead Journal - - HAPPENINGS -

(NC) With the tra­di­tional Thai flavours of lime, chili and peanuts, this mouth-wa­ter­ing dish will add wow fac­tor to your next bar­be­cue. For ten­der and tasty bites, slice your meat against the grain and pro­vide am­ple time for mar­i­nat­ing.

Thai Flank Steak Ke­bobs


Prep time: 15 min. Mar­i­nat­ing time: 4 hours Grilling time: 5 min. Makes 8 large skew­ers

• 1/2 cup (125ml) unsweet­ened co­conut milk

• 1/4 cup (60 lm) peanut but­ter

• 2 tbsp (30 ml) hot Chi­nese chili sauce

• 1 tbsp (15 ml) gin­ger, finely grated

• 1 lime

• 1 1/2 tsp (7 ml) gran­u­lates sugar

• 1 1/2 tsp 7 ml) fish sauce

• 1/2 tsp (2 ml) ground turmeric

• 1 flank steak, about 1 1/4 lbs (625 g)

• 1/2 small red onion

• 1 red pep­per

• Salt, prefer­ably kosher, to taste

• Thai basil, co­rian­der leaves or chopped mint for gar­nish

• 2 tbsp (30 ml) peanuts, coarsely chopped


1. In a shal­low dish just large enough to hold meat, com­bine co­conut milk, peanut but­ter, chili sauce and gin­ger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk un­til com­bined. 2. Thinly slice steak against the grain into strips about ¼- to ½-inch thick (1- to 2-cm). Place in mari­nade and stir to coat. Cover, stir­ring oc­ca­sion­ally, and re­frig­er­ate for at least 4 hours or overnight. 3. Oil grill and pre­heat bar­be­cue to medium-high heat. Slice onion into thin wedges and cut red pep­per into bite-size pieces. Thread ke­bobs, al­ter­nat­ing pieces of meat with onion and red pep­per. Sprin­kle with salt. Grill for 5 min­utes, turn­ing fre­quently, un­til meat is just cooked through and veg­eta­bles are ten­der. Serve gar­nished with herbs and peanuts. Ad­di­tional recipes can be found

at www.peanut­bu­

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