1 lb beef fillet, cut into 1″ cubes
2 tsp Curry Powder
2 tsp Roasted Sesame Oil
1 Tbsp lime juice
1 Tbsp plus 2 tsp light brown sugar
1 tsp Chile Powder
1 Tbsp plus 1/2 Tbsp soy sauce
1/2 small onion, minced
1 Cup coconut milk
8 Tbsp crunchy peanut butter
Make a marinade for the kabobs by combining Curry Powder, Sesame Oil, lime juice, 1 Tbsp of the brown sugar, 1/2 tsp of the Chile Powder, and 1 Tbsp of the soy sauce in a bowl. Whisk lightly to blend into a smooth sauce.
Add the beef cubes to the marinade, and toss to evenly coat pices. Cover the bowl of beef and refrigerate at least 30 min (or as long as overnight).
In preparation for cooking the kabobs, mix the remaining 1/2 tsp Chile Powder, 1/2 tsp soy sauce, 2 tsp brown sugar and onion with the coconut milk and peanut butter together in saucepan. Stir briskly until ingredients are fully combined and smooth, while warming over medium heat. Bring sauce to a simmer. Cover and remove the pan from heat, while still keeping the peanut sauce warm.
Thread beef cubes on wooden skewers that have been soaked in water. Broil or grill kabobs to desired degree of doneness. Serve immediately with peanut dipping sauce.