2 cups coconut milk, canned
1½ cups prepared teriyaki glaze
½ cup creamy peanut butter
¼ cup prepared Asian garlic chili sauce
2 tsp. ginger, fresh, minced
½ cup peanut oil
½ cup soy sauce
¼ cup lime juice
1 Tbsp. garlic, fresh, crushed
32 strips sirloin steak, sliced against the grain into 2 oz. strips
4 cups jasmine rice, prepared, warm
1 cup green onions, fresh, minced
½ cup sesame seeds, toasted
Combine coconut milk, teriyaki glaze, peanut butter, chili sauce and ginger in sauce pan, whisk to blend. Simmer over low heat for 5 minutes.
Combine peanut oil, soy sauce, ¼ cup lime juice and garlic in bowl; whisk to blend. Add steak strips and toss to blend; cover and chill for 1 hour.
Drain steak strips and thread each strip on a bamboo skewer.
To assemble single serving: Grill 2 steak skewers on each side for 1 to 2 minutes, or until cooked.
Portion ¼ cup rice on plate; garnish with 1 Tbsp. green onions, ½ Tbsp. sesame seeds and crushed red pepper, if desired. Arrange 2 skewers over rice. Serve with ¼ cup peanut sauce served in a ramekin.
Photo and recipe: Smucker's Foodservice