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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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With one bite of these slightly spicy kabobs, you'll feel like you took a trip to the orient. Combining peanut butter and coconut milk creates a combination sure to wow everyone. There's no doubt you'll want seconds! Amy Frye Goodyear, Arizona Ingredients:
1/4 cup packed brown sugar |
2 tablespoons lime juice |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon curry powder |
1 teaspoon lemon juice |
1 can (13.66 ounces) coconut milk, divided |
1-1/2 teaspoons crushed red pepper flakes, divided |
2 pounds beef top sirloin steak, cut into 1/4-inch slices |
2 medium limes, halved and thinly sliced, optional |
1/4 cup creamy peanut butter |
1 tablespoon chopped salted peanuts |
Directions:
1. In a large resealable plastic bag, combine the brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk and 1 teaspoon pepper flakes; add the steak. Seal bag and turn to coat. Refrigerate for 2-4 hours.
2. Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread beef with lime slices if desired. Grill, covered, over medium-hot heat or broil 4-in. from the heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally.
3. Meanwhile, in a small saucepan, combine the peanut butter, remaining coconut milk and pepper flakes. Cook and stir over medium heat until blended. Transfer to a small bowl; sprinkle with peanuts. Serve with steak skewers. Yield: 16 skewers (1-1/3 cups sauce).
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