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"From Sandi's Recipe File"

Recipe Source: Recipe Card from A1 Backyard BBQ Beef & Veal Recipe File Serving Size: Serves 4 to 6 Have this recipe emailed to you!

Thai Grilled Beef Amount Ingredient 1 pound / 500 g top sirloin, inside or outside round steak 8 ounce / 227 ml can Dole sliced pineapple drained, cut into chunks, reserve juice 1 fresh cantaloupe, cut into chunks 1 large green pepper, cut into chunks Pineapple Peanut Sauce:   1/2 cup / 125 ml A1 Original Sauce 1/2 cup / 125 ml reserved Dole pineapple juice 2 tablespoons / 25 ml chunky peanut butter 1 tablespoon / 15 ml dark soy sauce 1 tablespoon / 15 ml brown sugar 2 teaspoons / 10 ml crushed dried red chilies 1/2 teaspoon / 2 ml curry powder 2 cloves garlic, crushed

Preparation Instructions:

Cut steak into thin strips 1/4 inch x 1 inch x 5 inches (6 mm x 2.5 cm x 12.5 cm) and place in shallow non-metal dish. In a small bowl, combine A1 sauce and dole pineapple juice with remaining sauce ingredients. Stir until smooth and pour over meat. Marinate meat in refrigerator for 20 - 30 minutes. For stronger flavour, marinate longer.

Thread green pepper, Dole pineapple, cantaloupe and meat onto metal skewers. Barbecue about 6 - 8 minutes over medium coals, turn and brush with sauce every few minutes. Heat remaining sauce to the boil (add water if sauce is too thick) and simmer for 5 minutes. Serve as a dipping sauce.

Note: If using wooden skewers, soak in water 30 minutes before use to prevent burning on grill.

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