1/4 c. vegetable oil
1 c. finely chopped onion
4 garlic cloves, finely chopped
1 tsp. grated fresh ginger
3/4 c. water
3 tbsp. dark soy sauce
4 tsp. chili powder
1 tbsp. peanut butter
1 tbsp. tumeric
1 tsp. brown sugar
1/2 tsp. finely grated lemon peel
2 lb. flank steak, sliced crosswise into 1/8 in. strips
For marinade: Heat oil in skillet over medium high heat. Add onion, ginger, and garlic, and saute until onion is soft. Add remaining ingredients and stir to make a smooth paste. Reduce heat and simmer 2 minutes. Add meat, stirring to coat well. Remove from heat and let stand at room temperature.
Thread meat onto skewers, weaving strips in and out to pack tightly. Cook meat 3-4 inches from heat source, basting with marinade until crisp and browned, about 3 minutes on each side.
