Beef Or Chicken Satay With Peanut Sauce

• 1 pound flank steak or boned, skinned chicken breasts
• 1/2 cup soy sauce
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons Asian red chili paste
• peanut sauce
• 12-inch wooden skewers

1. AT HOME:
2. Rinse flank steak or boned, skinned chicken breasts and pat dry. Slice diagonally across the grain into 1/4-inch thick strips.
3. In a zip-lock plastic bag (1-gal. capacity), mix 1/2 cup water, soy sauce, ginger, rice vinegar, sugar, and Asian red chili paste; add meat. Cover and chill up to 1 day, or seal and freeze up to 1 week ahead.
4. Buy 12-inch wooden skewers and peanut sauce.
5. IN CAMP:
6. Lift meat from marinade (discard marinade) and thread each strip on a skewer.
7. Grill over high heat (you can hold your hand at grill level 2 to 3 seconds), turning once, until beef is browned on the outside and still slightly pink in center or chicken is no longer pink in center (cut to test), about 5 minutes.
8. Serve with peanut sauce on the side.

flank, soy sauce, fresh ginger, rice vinegar, sugar, asian red chili paste, peanut sauce, wooden skewers

Taken from www.myrecipes.com/recipe/beef-or-chicken-satay-with-peanut-sauce (may not work)