Makes 24 skwers  

Ingredients:
Beef Skewers:
1 1/2 pounds flank steak, trimmed
1/4 cup mirin
1/4 cup soy sauce
1/4 cup Asian sesame oil
2 Tablespoons honey
2 garlic cloves, minced
2 quarter-size slices fresh ginger, finely chopped
24 eight-inch bamboo skewers, soaked in water for 30 minutes.
Canola oil, for the grilling meat
Aluminum foil

Peanut Sauce:
2 Tablespoons canola oil
1 garlic clove, finely chopped
1/3 cup scallions, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 medium tomato, finely chopped
1/2 cup coconut milk
1/2 cup crunchy peanut butter
2 teaspoons brown sugar or palm sugar
1 Tablespoon cilantro, chopped

Methods/Steps:
Prepare Meat: Cut the flank steak across the grain into 1/4-inch slices. Combine the mirin, soy, sesame oil, honey, garlic and ginger in a small bowl. Toss the meat in the marinade and thread the meat onto bamboo skewers and arrange the skewers side by side on a large platter. Let the beef marinate at room temperature for 30 minutes or refrigerate for up to 1 hour.  Cover exposed skewers with foil.

Make Peanut Sauce: Heat canola oil. Sauté garlic and scallions until softened, about 2 minutes.  Stir in cumin and black pepper and stir for 1 minute.  Add tomato and coconut milk and cook, stirring, 2 minutes.  Remove from heat and stir in peanut butter until combined well. It may look curdled but that is ok; it will come back together. Simmer slowly for 1-2 minutes to thicken and stir in cilantro. Transfer to a bowl and garish with a cilantro sprig.  

Grill Meat: Light a grill or heat a ridged grill pan.  Brush with oil. Grill beef, turning once, until nicely browned all over, 5 minutes.

Serve: Transfer to a large platter and serve hot with Peanut Sauce.

Recipe created by Parties That Cook® www.PartiesThatCook.com