Indonesian Beef Kabobs

Ingredients

• 1 pound beef top sirloin steaks boneless lean
• 0.5 cup coconut milk canned
• 4 cups rice long-grain cooked
• 0.3 teaspoon pepper red crushed
• 3 tablespoons cilantro leaves fresh minced
• 2 tablespoons ginger minced peeled
• 0.3 cup spring onion chopped
• 1 tablespoon honey 
• 1.5 tablespoons juice of lime 
• 0.5 cup peanut butter 
• 0.3 cup vegetable oil; peanut oil preferred 
• 1 tablespoon rice vinegar 
• 2 tablespoons soya sauce 

Equipment

• bowl
• grill
• ziploc bags
• skewers
• metal skewers

Directions

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips, and set aside.
2. Combine cilantro and next 4 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well.
3. Add steak to bag; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
4. Combine peanut butter, coconut milk, minced gingerroot, soy sauce, lime juice, and red pepper in a small bowl; stir well. Cover and chill at least 1 hour.
5. Remove steak from marinade; discard marinade. Thread steak onto 4 (12-inch) metal skewers.
6. Place greased grill rack on grill over medium-hot coals (350 to 400).
7. Place kabobs on rack; grill, covered, 5 minutes or to desired degree of doneness, turning skewers once.
8. Combine rice and green onions; toss well.
9. Transfer rice mixture to a serving platter, and top with steak.
10. Serve with peanut butter mixture.