Ingredients Jump to Instructions ↓

  1. 1/4 cup packed brown sugar

  2. 2 tablespoons lime juice

  3. 2 tablespoons soy sauce

  4. 1 tablespoon curry powder

  5. 1 teaspoon lemon juice

  6. 1 can (13 2/3 ounces) coconut milk, divided

  7. 1-1/2 teaspoons crushed red pepper flakes, divided

  8. 2 pounds beef top sirloin steak, cut into 1/4-inch slices

  9. 2 medium limes, halved and thinly sliced, optional

  10. 1/4 cup creamy peanut butter

  11. 1 tablespoon chopped salted peanuts

Instructions Jump to Ingredients ↑

  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. Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired. Grill, covered, over medium-hot heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally. Meanwhile, in a small saucepan, combine peanut butter with the remaining coconut milk and pepper flakes. Cook and stir over medium heat until smooth and blended. Transfer to a small bowl; sprinkle with peanuts. Serve with skewers. Yield: 16 skewers (1-1/3 cups sauce).


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