Here is a recipe that you can adaapt.
MAKES ABOUT 35 SIX-INCH SKEWERS
1 3/4 pounds, top sirloin – sliced very thin, into “ribbons”
4 tablespoons, vegetable oil
2 large cloves, garlic – minced
2 large tomatoes – peeled and chopped (may substitute canned tomatoes)
1/2 cup, chunky peanut butter
1 cup, beef broth or bouillon
1/2 teaspoon, salt (taste for salt first, if canned broth is used)
1/2 teaspoon, crushed dried red pepper flakes
If using bamboo skewers, soak them in water for several hours, or overnight, before using – so they won’t burn up when grilling.
Heat oil and sauté garlic over low heat, until garlic is soft but not brown. Add all remaining ingredients, and simmer for 10 minutes, stirring occasionally.
Thread the skewers with the meat in a wavy “ribbon” style. Marinate the meat in the sauce for two hours or more.
Grill skewered beef over medium-hot coals about 5 minutes, turning once (that’s the tastiest way). OR: Skewers may be baked in preheated 450 degree oven for 5 minutes. Do not overcook. May be served alone, or accompanied by the following dipping sauce.
COOK’S NOTE: Bristol Farms will cut sirloin beautifully for this dish. Ask the butcher to cut it very thin “like sukiyaki” – then you slice each piece in half lengthwise, then once cross-wise to make four “ribbons” from each slice. Bristol also carries the chili paste and the coconut milk called for in the sauce recipe (of course).
PEANUT SAUCE
Makes about 1 1/2 cups
1/4 cup, peanut oil (or vegetable oil)
1 small onion – finely chopped
2 large cloves, garlic – minced
2 teaspoons, curry powder
1 teaspoon, chili paste (also called “Sambal” – sold with Asian foods) OR: substitute 1/2 teaspoon, crushed dried red pepper flakes
1/2 cup, canned coconut milk
1/4 cup, creamy peanut butter
3 tablespoons, fresh-squeezed lemon juice
2 teaspoons, white wine vinegar
3 tablespoons (packed), light brown sugar
1 cinnamon stick – 3” long
1 bay leaf
2 tablespoons, finely chopped dry-roasted peanuts (plus extra, for garnish)
1/4 cup, boiling water*
2 teaspoons, chopped fresh basil or cilantro leaves for garnish and (optional) chopped peanuts
Heat the oil and sauté the onion and garlic over low heat until soft but not brown (about 5 minutes). Add the curry powder and chili paste, and continue to cook to develop flavors. Stir in the coconut milk, then all remaining ingredients through the bay leaf, blending well.