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  • 2 lbs.  Beef Tenderloin Tips
  • (The Marinade)1 cup coconut milk
  • (The Marinade)4 tbsp. lime juice (from about 2 limes)
  • (The Marinade)2 tbsp. sugar
  • (The Marinade)1 tbsp. minced garlic
  • (The Marinade)2 tbsp. soy sauce
  • (The Marinade)2 tbsp. chopped cilantro
  • (The Marinade)1 tsp. red pepper flakes
  • (The Peanut Sauce)1/2 cup white balsamic vinegar
  • (The Peanut Sauce)1/2 cup water
  • (The Peanut Sauce)1/4 cup sugar
  • (The Peanut Sauce)1 cup roasted unsalted peanuts
  • (The Peanut Sauce)2 tbsp. grated fresh ginger
  • (The Peanut Sauce)1 tbsp. minced garlic
  • (The Peanut Sauce)2 tbsp. chopped cilantro
  • (The Peanut Sauce)1 tsp. red pepper flakes
  • (The Peanut Sauce)1/2 tsp. salt
  • (The Peanut Sauce)3 tbsp. soy sauce
  • (The Peanut Sauce)1 tbsp. peanut oil
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In large bowl combine all marinade ingredients and mix well. Thread the Beef Tenderloin Tips onto 6-8 inch skewers, leaving a small space between each strip to ensure even cooking. Place skewers in a large shallow pan, pour marinade over and let stand refrigerated 10-15 minutes. In the meantime make the peanut sauce. Peanut sauce: In a small saucepan, combine the vinegar, water and sugar. Bring to a boil and simmer for 5 minutes, stirring occasionally. Remove from heat and allow to cool. Put the peanuts and the vinegar-sugar mixture into a food processor and puree to chunky smooth. Add the ginger, garlic, cilantro, red pepper flakes and salt and mix well. Add the soy sauce and peanut oil and heat until well intergrated. Set aside. Remove beef from marinade, drain and discard the marinade. Over hot coals grill the beef steak slices until well seared: only 1-2 minutes on each side. Remove from heat and serve with peanut sauce for dipping.