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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound lean boneless beef sirloin steak |
3 tablespoons minced fresh cilantro |
1/3 cup peanut oil |
2 tablespoons soy sauce |
1 tablespoon rice wine vinegar |
1 tablespoon honey |
1/2 cup chunky peanut butter |
1/2 cup canned coconut milk |
2 tablespoons peeled, minced gingerroot |
2 tablespoons soy sauce |
1 1/2 tablespoons lime juice |
1/4 teaspoon crushed red pepper |
4 cups cooked long-grain rice |
1/4 cup chopped green onions |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips, and set aside.
2. Combine cilantro and next 4 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak to bag; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
3. Combine peanut butter, coconut milk, minced gingerroot, soy sauce, lime juice, and red pepper in a small bowl; stir well. Cover and chill at least 1 hour.
4. Remove steak from marinade; discard marinade. Thread steak onto 4 (12-inch) metal skewers.
5. Place greased grill rack on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 5 minutes or to desired degree of doneness, turning skewers once.
6. Combine rice and green onions; toss well. Transfer rice mixture to a serving platter, and top with steak. Serve with peanut butter mixture.
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