Steak, sliced to 4 or 5 inch strips of 1/4" thickness, marinaded in beer, teriyaki, and sesame oil. Skewered then grilled; basted with the marinade. The recipe calls for a dipping sauce made from broth, peanut butter (hence the name) and sesame oil. We made the dipping sauce (see photo) but enjoyed the beef strips over stir-fried veggies and didn't choose to dip in the peanut sauce.
RED LETTER DAY!!! We are HALF DONE with the 50 recipes! AND we are done with the BEEF recipes. So far we've finished
with SPAM and BEEF and are deep into chicken and pizza recipes. Pork is still pretty wide open.
NEXT RECIPE will be Foghorn Leghorn Fajitas. Not sure when though!!
I own this book as well and I more or less agree with most of your observations. However, in my opinion, this recipe is the real gem of this relatively mediocre book and it seems you missed it by not following the "keep it real" bonus instructions at the end of the recipe. Maybe the southeast asian touches aren't your thing, but wrapping those beef strips in lettuce leaves with cilantro, spearmint leaves and rice noodles (I substitute white rice) as well as actually applying the peanut sauce makes it out of this world. I was sure there was no way the 'peanut sauce' as described could possibly turn out to be anything resembling real peanut sauce (beer, canned chicken broth, peanut butter, teriyaki, ginger, scallions, hot sauce... that's how they make it in thailand, right?), but it somehow comes out perfectly believable. I should point out that I've always substitued boullion cubes for broth, used natural peanut butter, and never used tabasco as the hot sauce, just in case it only works when done the specific way circumstances have forced on me in the past. All in all, if you do your shopping beforehand, this dish is really easy to make, very delicious and surprisingly sophisticated. I often make it for girls I'm trying to impress as a third or fourth date kinda thing. It always impresses.
ReplyDeleteYou're probably right, Dave. By the time we were halfway through the book, we were kind of bored with some of his sauces, dips and marinades, so we avoided the peanut butter and beer thing. We probably would have enjoyed this more if it it hadn't come in the middle of an intense grilling journey through the book. PLEASE check out this year's endeavors though! The "Allrecipes.com 100 best Grilling and BBQ Recipes" book has GREAT recipes, that are easy and delicious -- everything "A Man a Can A Grill" aspired to be.
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