hoisin marinated beef skeweres with peanut dipping sauce
- 1 pound beef top sirloin steak, cut 1 inch thick
- 4 tablespoons hoisin sauce, divided
- 1/4 cup creamy peanut butter
- 2 teaspoons fresh lime juice
- 1/8 teaspoon crushed red pepper
- 1/4 cup water
Cut beef steak crosswise into 1/4-inch thick strips. Combine 2 tablespoons hoisin sauce and beef in medium bowl; toss to coat. Cover and refrigerate 30 minutes to 2 hours.
Meanwhile, combine remaining 2 tablespoons hoisin sauce, peanut butter, lime juice and crushed red pepper. Stir in water. Set aside.
Soak eight 10-inch bamboo skewers in water 10 minutes; drain. Thread beef, weaving back and forth, onto each skewer.
Place skewers on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 4 to 5 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with peanut sauce.
Cook's Tip: Appetizer Variation: Soak sixteen 6 to 10-inch skewers in water 10 minutes, drain. Thread beef, weaving back and forth, onto each skewer. Broil 2 to 3 inches from heat 3 to 4 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Makes 16 skewers
Nutrition information per serving, 1/4 of recipe: 281 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 49 mg cholesterol; 301 mg sodium; 10 g carbohydrate; 1.0 g fiber; 30 g protein; 9.6 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.0 mg iron; 31.4 mcg selenium; 5.3 mg zinc; 109.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
Nutrition information per serving, 1/16 of recipe: 70 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 12 mg cholesterol; 75 mg sodium; 2 g carbohydrate; 0.3 g fiber; 8 g protein; 2.4 mg niacin; 0.2 mg vitamin B6; 0.4 mcg vitamin B12; 0.5 mg iron; 7.8 mcg selenium; 1.3 mg zinc; 27.3 mg choline.
This recipe is a good source of protein, niacin, vitamin B6 and selenium.