Ingredients
Scale
For the marinade:
- 1 1/2 pounds flank or sirloin steak, sliced into 1/4” thin long strips
- 1/4 cup lime juice or rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons canola or vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon minced or grated ginger
- 1 garlic clove, minced
- 1/2 teaspoon Sriracha sauce
For the dipping sauce:
- 1/2 cup unsweetened, full-fat canned coconut milk
- 1/2 cup creamy peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons lime juice
- 3 teaspoons grated ginger
- 2 garlic cloves, minced
- 2 tablespoons Sriracha sauce
For grilling:
- Wooden skewers, soaked in water for at least 30 minutes
- Fresh cilantro, for topping
- Chopped peanuts, for topping
Instructions
- In a medium bowl, whisk together the marinade ingredients. Place the steak into a large zip top bag. Add marinade and refrigerate for up to 24 hours.
- In another medium bowl, whisk together the sauce ingredients. If preparing the day before, remove from fridge at least 1 hour before serving to allow sauce to come to room temperature.
- Preheat grill to medium. Thread beef onto pre-soaked skewers. Grilled 3 – 4 minutes per side. Remove from grill and garnish with cilantro and peanuts before serving with peanut dipping sauce.
Notes
To make peanut butter easier to whisk into sauce, heat in microwave for 30 seconds – 1 minute.
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 288
- Sugar: 5.2 g
- Sodium: 468 mg
- Fat: 17.8 g
- Saturated Fat: 8.2 g
- Carbohydrates: 9.9 g
- Fiber: 1 g
- Protein: 23.9 g
- Cholesterol: 50.3 mg