Ingredients:
1 boneless beef top sirloin steaks, 1 inch thick, trimmed
1/2 cup rice vinegar
1/2 cup finely chopped red bell peppers
2 tablespoons sugar
1 tablespoon finely chopped shallots
1 1/2 teaspoons grated peeled fresh ginger
1 -1 1/2 teaspoon chili-garlic sauce ( can be purchased in most supermarkets or Asian markets, careful, very hot!)
1/2 teaspoon lemons, zest of, grated
3 large yellow bell peppers or 3 large red bell peppers, cut into 8 triangles each
1/2 teaspoon salt
4 scallions, sliced into 3 inch pieces
Directions:
Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
Freeze steak 20 minutes.
Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
Blanch yellow peppers in boiling water for 1 minute.
Drain, rinse with cold water, and pat dry with paper towels.
Toss in medium bowl with 2 tablespoons dipping sauce.
Preheat broiler or BBQ.
Slice steak into 24 very thin strips and sprinkle with salt.
Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
Broil or BBQ until cooked through, 3 to 5 minutes on each side.
Serve 2 satays per person, with dipping sauce.
Servings: 12
Time preparation: 25 min.
Time total: 40 min.