Beef Satay with Sweet Chile Dipping Sauce
Slice beef against the grain into 1/4-inch-thick slices. Place in a large zip-top bag; set aside. For marinade in a small bowl combine beef broth vinegar soy sauce and 1 tablespoons chile-garlic sauce. Pour into bag with beef. Squeeze air out of bag and seal. Gently massage bag to coat beef. Marinate in refrigerator for 2 hours or overnight.
For Sweet Chile Dipping Sauce in a medium saucepan combine sugar vinegar Thai seasoning 1 tablespoon chile-garlic sauce and the salt. Bring to a boil over medium-high heat; reduce heat. Simmer stirring occasionally for 5 to 10 minutes or until sugar dissolves. Transfer to a bowl and cool.
Soak 6-inch wooden skewers in water for at least 1 hour. Set up grill for direct cooking over medium-high heat (see page. Oil grate when ready to start cooking. Remove beef from marinade; discard marinade. Drain skewers.
Thread beef onto skewers. Place skewers on hot oiled grill. Cook for 2 to 3 minutes per side or until cooked through. Remove from grill. Sprinkle with sesame seeds (optional). Serve hot with Sweet Chile Dipping Sauce. Makes 4 servings
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