Categories: Meats 
      Yield: 4 servings 
  
      1 lb Beef flank steak 
      2 tb Extra virgin olive oil 
      1    Clove garlic, minced 
           Green onion tops 
      4 tb Soy sauce 
      1 tb Finely chopped onion 
      1 ts Packed light brown sugar 
    1/8 ts Curry powder 
           Fresh pineapple chunks 
           Cucumber chunks 
           Red bell pepper strips 
           Peanut curry sauce 
    1/2 c  Plain non-fat or low fat 
           -yogurt 
      2 tb Cream of coconut 
      2 tb Creamy peanut butter 
    1/4 ts Curry powder 
    1/4 ts Grated fresh ginger 
  
  Allow at least 3 hours to marinate the beef. 
   
  Initial preparation: Partially freeze beef flank steak to firm. Soak 12-10" 
  bamboo skewers in water at least 10 minutes. 
   
  Combine all above ingredients except the beef and peanut curry sauce. 
   
  Cut steak slices diagonally against the grain into 1/8 inch thick slices. 
  Place beef slices in the marinade you made earlier, place in refrigerator 3 
  to 4 hours. Turn occasionally. 
   
  Prepare peanut curry sauce as follows: plain non-fat or low fat yogurt, 
  cream of coconut, creamy peanut butter, curry powder, and grated fresh 
  ginger. 
   
  Remove beef from marinade, place meat, pineapple, cucumber chunks, green 
  onion tops, and red bell peppers on skewers as desired. 
   
  Place the skewers with meat and other stuff on it, on the grill, it should 
  have medium hot coals. Stay close, this doesn't take long. Turn 
  occasionally and brush with the marinade sauce that you used earlier. 
  Remove from fire when meat is done to your taste. 
   
  Push the meat, etc. from your skewer to your plate. Spoon peanut curry 
  sauce over it, AND ENJOY!!! 
   
  This recipe requires no additional side dishes, but from experience I can 
  give you a strong hint, finish it off with ice cream, and a bottle of good 
  Port wine. Trust me ... 
  Submitted By ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER)  On   21 AUG 1995 
  224837 -0500