Indonesian Beef Kabobs

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 867
  • Calories from fat: 53%
  • Fat: 51g
  • Saturated fat: 13g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 41.9g
  • Carbohydrate: 62.1g
  • Fiber: 0.0g
  • Cholesterol: 81mg
  • Iron: 0.0mg
  • Sodium: 1633mg
  • Calcium: 0.0mg


  • 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


  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. Add steak to bag; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
  3. 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.
  4. Remove steak from marinade; discard marinade. Thread steak onto 4 (12-inch) metal skewers.
  5. 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.
  6. Combine rice and green onions; toss well. Transfer rice mixture to a serving platter, and top with steak. Serve with peanut butter mixture.
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