YIELD: 16

2 cups coconut milk, canned

1½ cups prepared teriyaki glaze

½ cup creamy peanut butter

¼ cup prepared Asian garlic chili sauce

2 tsp. ginger, fresh, minced

½ cup peanut oil

½ cup soy sauce

¼ cup lime juice

1 Tbsp. garlic, fresh, crushed

32 strips sirloin steak, sliced against the grain into 2 oz. strips

4 cups jasmine rice, prepared, warm

1 cup green onions, fresh, minced

½ cup sesame seeds, toasted

1. Combine coconut milk, teriyaki glaze, peanut butter, chili sauce and ginger in sauce pan, whisk to blend. Simmer over low heat for 5 minutes.

2. Combine peanut oil, soy sauce, ¼ cup lime juice and garlic in bowl; whisk to blend. Add steak strips and toss to blend; cover and chill for 1 hour.

3. Drain steak strips and thread each strip on a bamboo skewer.

4. To assemble single serving: Grill 2 steak skewers on each side for 1 to 2 minutes, or until cooked.

5. Portion ¼ cup rice on plate; garnish with 1 Tbsp. green onions, ½ Tbsp. sesame seeds and crushed red pepper, if desired. Arrange 2 skewers over rice. Serve with ¼ cup peanut sauce served in a ramekin.

Photo and recipe: Smucker's Foodservice