Prep 15 mins
Cook 30 mins
While the beef pairs nicely with the peanut sauce, lamb or chicken are excellent substitutions.
- bamboo skewer, 8 inch as needed
- 3 lbs top round beef or 3 lbs beef flank steak, cut 1 x 5 inches and thinly sliced
- 4 teaspoons ginger, finely chopped
- 8 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 1⁄2 tablespoons curry powder
- 2 tablespoons honey
- 1⁄2 cup fish sauce
- 1⁄2 cup soy sauce
- 1 1⁄2 teaspoons peanut oil
- 1 1⁄2 teaspoons garlic, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup coconut milk
- 2 tablespoons lemon juice
- 1⁄2 cup smooth peanut butter
- 1 tablespoon soy sauce
- 1⁄4 cup water
- Soak the skewers in water while you prepare the marinade.
- Combine the beef with the marinade ingredients in a sip lock bag and seal.
- Gently toss the beef with the marinade in the bag until coated evenly.
- Allow the meat to marinate for 30 minutes.
- (You may marinate the meat overnight if desired) while the beef is marinating, combine the ingredients for the peanut sauce in a saucepan and bring to a slow boil.
- Simmer 4 to 5 minutes, adjusting consistency with more water or peanut butter as needed, and adjusting seasoning as needed.
- Thread a piece of the marinated beef on each skewer.
- Grill or broil the skewered meat, cooking about 3 to 4 minutes per side.
- Serve with the warm peanut sauce.
I searched this site for a great peanut sauce, and finally found one!!!! I made just a few slight changes to the recipe. First, I made it as above, but let it sit in the pan for about an hour after I cooked it so the flavors could really come together. I had too much chili in it for my taste, so added about 2 tablespoons of honey and 1/4 cup of coconut milk to get the consistency I wanted as I reheated it. It turned out GREAT (I used it over a chicken/spinach/onion dish) and I'll use this recipe over and over again.