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“An interesting twist to plain old shish kabobs with beef and vegetable pieces... I was trying for something just a little bit exotic. I'm not one for eating really spicy foods, (even black pepper is a big step for me!) so when I make these, I make it in 2 batches. One spicy (for hubby,) one not (for me.) It's great served over a bed of white rice. I have even done this with pork and chicken strips as well.”

Ingredients Nutrition

  • 1 lb flank steak, cut into long strips about 1 inch wide (or use fast fry steak)
  • 3 tablespoons peanut butter (I use the light kind, but not the crunchy kind!)
  • 2 tablespoons light soy sauce (reduced sodium)
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic, minced
  • 12 teaspoon ginger, minced (this is where I divide the recipe and have my bland part)
  • 14-12 teaspoon hot pepper flakes


  1. Soak wooden skewers in water for at least 10 minutes to prevent them from burning.
  2. In a bowl, mix together the peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger, and (if using) pepper flakes.
  3. If needed, you can add 2 tablespoons of water until it's smooth.
  4. Stir in the beef strips and coat well. Let stand at room temperature for 15 minutes. Thread strips loosely onto the skewers. Broil or grill for 3-4 minutes on each side.
  5. Tip:.
  6. the beef will be more flavourful if you can marinate them for 2 hours (or more) prior to cooking. *Remember to refridgerate them if you are marinating for this long.

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