Beef Skewers with Dipping Sauce
Coconut-Carrot Rice
Ingredients
- ½ cup soy sauce
- 1 Tbsp olive oil (or use peanut oil)
- 3 Tbsp fresh lime juice, divided
- 1 Tbsp minced garlic
- 1 Tbsp grated ginger
- 1 Tbsp honey
- 1 tsp curry powder
- 1½ lb beef top sirloin (or use ¾ lb beef and ¾ lb chicken tenderloins)
- ½ cup unsweetened coconut milk
- ¼ cup creamy peanut butter
- ½ tsp sugar
Instructions
- Combine soy sauce, oil, 1 Tbsp lime juice, garlic, ginger, honey, and curry in a bowl.
- Cut beef into ⅛-inch-thick, 2½-inch-long strips; add to marinade. Chill 1 hour.
- Thread beef onto metal skewers (or use soaked bamboo skewers) in a ribbon-like fashion. Cook in a greased grill pan over medium-high heat, in batches, 2 minutes per side or until done.
- Whisk together coconut milk, peanut butter, sugar, and 2 Tbsp lime juice in a saucepan; simmer 2 to 3 minutes; add 2 to 3 Tbsp water to thin sauce, if desired. Serve with skewers.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long-grain rice (or use 8.5-oz pouches basmati rice)
- 1 Tbsp coconut oil
- ⅓ cup matchstick-cut carrots
Side Dish Instructions
- Cook rice according to package directions.
- Melt oil in a large skillet over medium heat; add carrots. Sauté 2 to 3 minutes. Stir in rice. Cook 1 minute; season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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