Flank steak cooks quickly when thinly sliced. The dipping sauce is inspired by traditional Indonesian condiments that often accompany this dish.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 (1-pound) flank steak, trimmed
2 tablespoons hoisin sauce
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons light coconut milk
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon fresh lime juice
1/2 teaspoon red curry paste
How to Make It
Cook rice according to package directions, omitting salt and fat. Drain; cover and keep warm.
Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and hoisin in a bowl; toss to coat. Thread steak onto each of 8 (8-inch) skewers; sprinkle evenly with salt. Place skewers on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro.
Combine coconut milk and remaining ingredients in a bowl, stirring until smooth. Serve with skewers and rice.