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
Thai Steak Skewers
Thai Steak Skewers
Prep Time
20 min
Cook Time
10 min
Yield
16 skewers (1-1/3 cups sauce)
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
- 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. 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.
- 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.
Nutrition Facts
1 each: 157 calories, 10g fat (6g saturated fat), 23mg cholesterol, 108mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 14g protein.
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