Ingredients Jump to Instructions ↓

  1. : 1 pound beef flank steak

  2. **marinade**

  3. 2 tablespoon extra virgin olive oil

  4. 1 clove garlic -- minced

  5. 1 bunch green onion tops

  6. 4 tablespoon soy sauce

  7. 1 tablespoon finely chopped onion

  8. 1 teaspoon packed light brown sugar

  9. 1/8 teaspoon curry powder

  10. fresh pineapple chunks

  11. cucumber chunks

  12. red bell pepper strips

  13. **peanut curry sauce**

  14. 1/2 cup plain yogurt

  15. 2 tablespoon cream of coconut

  16. 2 tablespoon creamy peanut butter

  17. 1/4 teaspoon curry powder

  18. 1/4 teaspoon grated fresh ginger

Instructions Jump to Ingredients ↑

  1. : Allow at least 3 hours to marinate the beef. Initial preparation: Partially freeze beef flank steak to firm. Soak 12-10" bamboo skewers in water at least 10 minutes. Combine all above ingredients except the beef and peanut curry sauce. Cut steak slices diagonally against the grain into 1/8 inch thick slices. Place beef slices in the marinade you made earlier, place in refrigerator 3 to 4 hours. Turn occasionally. Prepare peanut curry sauce as follows: plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger. Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell peppers on skewers as desired. Place the skewers with meat and other stuff on it, on the grill, it should have medium hot coals. Stay close, this doesn't take long. Turn occasionally and brush with the marinade sauce that you used earlier. Remove from fire when meat is done to your taste. Push the meat, etc. from your skewer to your plate. Spoon peanut curry sauce over it


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