1 Boneless Beef Top Sirloin Steak
1/2 Rice Vinegar
1/2 Red Bell Pepper
1 1/2 Fresh Ginger
1 – 1 1/2 Lemon, Zest Of
1/2 Yellow Bell Peppers
3 Red Bell Peppers
Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
Freeze steak 20 minutes.
Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
Blanch yellow peppers in boiling water for 1 minute.
Drain, rinse with cold water, and pat dry with paper towels.
Toss in medium bowl with 2 tablespoons dipping sauce.
Preheat broiler or BBQ.
Slice steak into 24 very thin strips and sprinkle with salt.,
Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
Broil or BBQ until cooked through, 3 to 5 minutes on each side.
Serve 2 satays per person, with dipping sauce.