These are soooo good!  I used a can of "lite" coconut milk which
cut the fat and calories quite a bit.  Be sure to make plenty,
because they'll go fast!

Indonesian Beef Kabobs

1 pound (450 g) lean boneless beef sirloin steak
3 T (45 ml) minced fresh cilantro
1/3 cup (80 ml) peanut oil
2 T (30 ml) soy sauce
1 T (15 ml) rice wine vinegar
1 T (15 ml) honey
1/2 cup (120 ml) chunky peanut butter
1/2 cup (120 ml) canned coconut milk
2 T (30 ml) peeled, minced gingerroot
2 T (30 ml) soy sauce
1-1/2 T (22.5 ml) lime juice
1/4 teaspoon (1.25 ml) crushed red pepper
4 cups (960 ml) cooked long-grain rice
1/4 cup (60 ml) chopped green onions

Partially freeze steak; trim fat from steak.  Slice steak diagonally
across grain into 1/4-inch- (6-mm-) 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 metal skewers.

Place greased grill rack on grill over medium-hot coals.  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.

Makes 4 servings.

Per serving: 867 cal., 62.1 g carbo., 41.9 g protein, 51 g fat (13 g
sat. fat), 81 mg chol., 1633 mg sodium