beef bites with peanut-whiskey sauce
Tasty cubes of Top Sirloin Steak and peppers are served with a flavorful peanut-whiskey sauce in this delicious Southern-style recipe.
- 1 1/2 pound beef Top Sirloin Steak Boneless or Ranch Steak (cut 3/4 inch thick)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1/2 teaspoon to 3/4 ground black pepper
- chopped fresh parsley
- 2/3 cup whipping cream
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 1/4 cup whiskey or apple cider
- 2 tablespoons soy sauce
- 2 tablespoons molasses
- 2 teaspoons minced garlic
- 1/4 teaspoon to 1/2 crushed red pepper
- Soak twenty-four 6-inch bamboo skewers in water 10 minutes; drain.
- Cut beef steak into 1-inch pieces. Alternately thread 2 beef pieces and 1 bell pepper piece evenly onto each skewer. Season beef with black pepper.
- Combine sauce ingredients in medium saucepan, stirring until smooth. Bring just to a boil. Reduce heat; simmer 12 minutes or until thickened, stirring frequently. Keep warm.
- Meanwhile, place 1/2 of skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 6 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Repeat with remaining skewers.
- Serve with peanut sauce. Garnish with parsley, if desired.
TEST KITCHEN TIPS: To grill, place 1/2 of skewers on grid over medium heat of gas grill. Grill, covered, 6 to 8 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Repeat with remaining skewers.
Nutrition information per serving, using Top Sirloin Steak: 111 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 23 mg cholesterol; 153 mg sodium; 3 g carbohydrate; 0.5 g fiber; 8 g protein; 2.7 mg niacin; 0.2 mg vitamin B6; 0.4 mcg vitamin B12; 0.6 mg iron; 8.4 mcg selenium; 1.4 mg zinc.
This recipe is a good source of protein, niacin, vitaminB6 and selenium.
Nutrition information per serving, using Ranch Steak: 108 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 24 mg cholesterol; 155 mg sodium; 3 g carbohydrate; 0.5 g fiber; 7 g protein; 1.6 mg niacin; 0.1 mg vitamin B6; 0.7 mcg vitamin B12; 0.9 mg iron; 7.2 mcg selenium; 1.5 mg zinc.
This recipe is a good source of protein, vitaminB12, selenium and zinc.