Hoisin-Marinated Beef Skewers with Peanut Dipping Sauce

Name: Hoisin-Marinated Beef Skewers with Peanut Dipping Sauce
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; hoisin sauce; peanut butter; fresh lime juice; crushed red pepper; water

See why hoisin belongs in every pantry. Soak thin-sliced Top Sirloin in this sweet, pungent sauce, then thread onto skewers, broil and serve with spicy peanut sauce.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

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

Preparation

Step 1

Cut beef Top Sirloin 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.
Step 2

Meanwhile, combine remaining 2 tablespoons hoisin sauce, peanut butter, lime juice and crushed red pepper. Stir in water. Set aside.
Step 3

Soak eight 10-inch bamboo skewers in water 10 minutes; drain. Thread beef, weaving back and forth, onto each skewer.
Step 4

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.

Nutrition Information

281 Calories

0 %*

4g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

2 mg IRON

0 %DV

5.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, per entree serving: 281 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 49 mg Cholesterol; 301 mg Sodium; 10 g Total Carbohydrate; 1 g Dietary Fiber; 30 g Protein; 2 mg Iron; 9.6 mg NE Niacin; 0.7 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.3 mg Zinc; 31.4 mcg Selenium; 109.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.