Servings: 4

Beef skewers & marinade: subheading: Beef skewers & marinade:
1-1/2 pounds lean boneless beef sirloin 1-½ pounds lean boneless beef sirloin
1 clove garlic, minced or pressed 1 clove garlic, minced or pressed
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon salad oil 1 tablespoon salad oil
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon ground coriander 1 teaspoon ground coriander
Skewers (enough to put 4-5 pieces of meat on each, plus a couple of extra in case any break) Skewers (enough to put 4 to 5 pieces of meat on each, plus a couple of extra in case any break)
 
Peanut Sauce: subheading: Peanut Sauce:
1 cup water 1 cup water
1/3 cup creamy peanut butter (already adjusted to half from previously 2/3 cup PNB: 1 cup water) ⅓ cup creamy peanut butter (already adjusted to half from previously ⅔ cup PNB: 1 cup water)
2 cloves garlic, minced or pressed 2 cloves garlic, minced or pressed
2 tablespoons firmly packed brown sugar 2 tablespoons firmly packed brown sugar
1-1/2 tablespoons lemon juice 1-½ tablespoons lemon juice
1 tablespoon soy sauce 1 tablespoon soy sauce
1/4 to 1/2 teaspoon crushed red pepper ¼ to ½ teaspoon crushed red pepper
1/8 tsp salt if using "natural" unsalted peanut butter ⅛ tsp salt if using "natural" unsalted peanut butter
 
Cooked rice, for serving. Cooked rice, for serving.

Marinate: subheading: Marinate:
Cut beef into 1-inch cubes.
In a bowl, mix garlic, soy sauce, salad oil, cumin, and coriander. Add beef and stir to coat, then cover and refrigerate for at least 2 hours or until next day, stirring occasionally.
(If freezing at this point, use 9-oz containers. )
Put skewers to soak (if using them).
Peanut Sauce: subheading: Peanut Sauce:
In a 2-quart pan, combine water, peanut butter, and minced or pressed garlic. Cook over medium-low heat, stirring, until mixture boils and thickens. Remove from heat and stir in brown sugar, lemon juice, soy sauce, crushed red pepper, and salt. Serve hot. If made ahead, cover and refrigerate for up to 2 days. To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.
Rice: subheading: Rice:
Start rice cooking.
Beef Skewers: subheading: Beef Skewers:
Lift meat from marinade and drain briefly. (Discard marinade.) Thread 4 to 5 pieces of meat onto each skewer.
Arrange skewers on a lightly greased grill 2 to 4 inches above a solid bed of hot coals. Cook, turning often, until well browned and done to your liking. (Cut to test -- 8 to 10 minutes for medium-rare.) About 2 minutes before meat is done, brush all over with Basting Sauce.
Serve with rice and peanut sauce.

Also excellent with lamb and I think also chicken.  Also excellent with lamb and I think also chicken.
5/17/2021: Doubled marinade and sauces. Used fresh squeezed lemon juice but garlic from a jar. Nearly 4# of boneless NY steak trimmed down to 35 oz(!).  5/17/2021: Doubled marinade and sauces. Used fresh squeezed lemon juice but garlic from a jar. Nearly 4# of boneless NY steak trimmed down to 35 oz(!).
Put to marinate at 1:30 am, Ben grilled at 5 pm, and it definitely could have marinated still longer and been just fine also.  Put to marinate at 1:30 am, Ben grilled at 5 pm, and it definitely could have marinated still longer and been just fine also.
Definitely way too much basting sauce (I'd halve the quantity next time - NOW HAVE ALREADY ADJUSTED QUANTITY IN INGREDIENTS LIST TO DECREASE BY HALF).  Definitely way too much basting sauce (I'd halve the quantity next time - NOW HAVE ALREADY ADJUSTED QUANTITY IN INGREDIENTS LIST TO DECREASE BY HALF).
Peanut sauce was okay but bland -- Liz added sweet chili sauce, more lemon juice, and more salt to the leftover peanut sauce, which I think will be an improvement -- it definitely needed more heat! Next time would consider doubling garlic, lemon juice, salt, and crushed red pepper. 5/18: I didn't like the sweet chili sauce in the peanut sauce at all. It made it taste too sweet and fruity.  Peanut sauce was okay but bland -- Liz added sweet chili sauce, more lemon juice, and more salt to the leftover peanut sauce, which I think will be an improvement -- it definitely needed more heat! Next time would consider doubling garlic, lemon juice, salt, and crushed red pepper. 5/18: I didn't like the sweet chili sauce in the peanut sauce at all. It made it taste too sweet and fruity.
12/25/21: Decreased peanut butter to 1/3 cup per cup of water (now already adjusted in recipe above). Used Costco tri-tip in fairly large pieces, probably too much meat for the amount of marinade. Put to marinate at 12:30 pm, Liz threaded onto skewers at 3:30 pm. Did NOT turn out well. Definitely needed to marinate longer. I don't think tri-tip was a good choice, either, perhaps too marbled?! Also Ben didn't cook them enough... they improved some when cooked more, but still not really any marinade flavor.  12/25/21: Decreased peanut butter to ⅓ cup per cup of water (now already adjusted in recipe above). Used Costco tri-tip in fairly large pieces, probably too much meat for the amount of marinade. Put to marinate at 12:30 pm, Liz threaded onto skewers at 3:30 pm. Did NOT turn out well. Definitely needed to marinate longer. I don't think tri-tip was a good choice, either, perhaps too marbled?! Also Ben didn't cook them enough... they improved some when cooked more, but still not really any marinade flavor.
Peanut sauce could have used about TRIPLE the amt of crushed red pepper, but it's quite possible ours has just lost its oomph.  Peanut sauce could have used about TRIPLE the amt of crushed red pepper, but it's quite possible ours has just lost its oomph.
1/21/2022: Made peanut sauce with 1/3 c PNB, 1 cup water, 1 tsp red pepper flakes. Bit thin. Maybe try 1/2 c PNB to 1 c water next time. I think one single batch of peanut sauce will serve 2 with minimal leftovers but we'll see.  ½½022: Made peanut sauce with ⅓ c PNB, 1 cup water, 1 tsp red pepper flakes. Bit thin. Maybe try ½ c PNB to 1 c water next time. I think one single batch of peanut sauce will serve 2 with minimal leftovers but we'll see.
Made triple recipe of marinade for 6 thick (about 3/8# each) "petite" sirloin steaks (not cut up). Put one pair in fridge to marinate about 1 am, put other 2 pairs into freezer immediately (raw of course).  Made triple recipe of marinade for 6 thick (about 3/8# each) "petite" sirloin steaks (not cut up). Put one pair in fridge to marinate about 1 am, put other 2 pairs into freezer immediately (raw of course).
3/1/22: Petite sirloins, 43 oz AFTER trimming, cut up before marinating. Made triple recipe of marinade, definitely wouldn't have wanted any less, actually 4x might have been best. Put to marinate in fridge at 10 pm. 3/30/22: This was really very good pan fried, even though I left it in the fridge for a few days after thawing, so I'd have expected it to have marinated too long, but nope.  3/½2: Petite sirloins, 43 oz AFTER trimming, cut up before marinating. Made triple recipe of marinade, definitely wouldn't have wanted any less, actually 4x might have been best. Put to marinate in fridge at 10 pm. 3/30/22: This was really very good pan fried, even though I left it in the fridge for a few days after thawing, so I'd have expected it to have marinated too long, but nope.