Indonesian Beef Kabobs

Recipe from

Oxmoor House

Nutritional Information

Calories 867
Caloriesfromfat 53 %
Fat 51 g
Satfat 13 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 41.9 g
Carbohydrate 62.1 g
Fiber 0.0 g
Cholesterol 81 mg
Iron 0.0 mg
Sodium 1633 mg
Calcium 0.0 mg


1 pound lean boneless beef sirloin steak
3 tablespoons minced fresh cilantro
1/3 cup peanut oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1/2 cup chunky peanut butter
1/2 cup canned coconut milk
2 tablespoons peeled, minced gingerroot
2 tablespoons soy sauce
1 1/2 tablespoons lime juice
1/4 teaspoon crushed red pepper
4 cups cooked long-grain rice
1/4 cup chopped green onions


Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips, and set aside.

Combine cilantro and next 4 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak to bag; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

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.

Remove steak from marinade; discard marinade. Thread steak onto 4 (12-inch) metal skewers.

Place greased grill rack on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 5 minutes or to desired degree of doneness, turning skewers once.

Combine rice and green onions; toss well. Transfer rice mixture to a serving platter, and top with steak. Serve with peanut butter mixture.

Light and Luscious,

Oxmoor House

January 1994
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