12 Day of Christmas Countdown with Canadian Beef: For Sun Dec 14th
Open up your second gift from our Christmas Countdown recipe collection – nosh on these elegant finger-food nibblers while decking your halls!
Gather friends to trim the tree as part of your Christmas Countdown and make these yummy Steak Brochettes with Peanut Dipping Sauce for a tapas-style party plan. Ask each guest to bring their favourite nibbler and you instantly have a small-plates dinner party – it is such an simple and relaxed way to mix and mingle. Make these Steak Brochettes skewers ahead and broil in just minutes before serving. And if you’re thinking you might make a Roast for Christmas, get the Roast Beef Tool Box so you won’t have to call us for last minute instructions! Puzzled about what roast to buy at the meat counter this holiday season? Download The Roundup™ app for all the beefy information you’ll need right at your fingertips!
Share your tree-trimming party on Facebook or tell us about your favourite finger food here in our Comment Box. Join the tapas conversation!
- 2 tbsp. EACH hoisin sauce and sodium-reduced soy sauce
- 1 tbsp. packed brown sugar
- 1 tsp EACH sambal oelek and minced ginger root
- 1 lb (500 g) 1 inch thick Beef Top Sirloin Grilling Steak, cut into thin, 2-inch (5 cm) long slices
- Salt and pepper
- Peanut Dipping Sauce (recipe follows)
- [b]Mix together [/b]hoisin sauce, soy sauce, brown sugar, sambal oelek and gingerroot in bowl. Add beef; toss to coat. Cover and marinate for 30 minutes.
- [b]Remove[/b] beef from marinade; discard marinade and thread slices onto 15 soaked wooden skewers or metal skewers. Season with salt and pepper to taste.
- [b]Place[/b] skewers on foil-lined rimmed baking sheet. Broil, turning once, until browned yet still pink inside, about 6 minutes. Serve with Peanut Dipping Sauce.
- [b]Peanut Dipping Sauce:[/b] In blender container, combine 1/2 cup EACH [b]peanut butter [/b]and [b]hot water[/b], 2 tbsp EACH sodium-reduced [b]soy sauce [/b]and [b]lime juice[/b], 1 tsp [b]sambal oelek[/b], 1 clove[b] garlic[/b], 1 piece (2-inch)[b] gingerroot [/b]and 1/2 tsp [b]ground cardamom[/b]. Cover and blend until smooth. Cover and refrigerate for up to 1 week. Makes 1 cup.
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