Preparation: Get your ingredients together. Powder the 3 T of Sukrin Gold if using.

Beef Satay: Cut the flank steak into 1 ½ inch strips so that the grain of the meat is going horizontally across the strip. Stick the skewers into the meat leaving a handle long enough to hold while eating. Mix the fish sauce, soy sauce, and sweetener together in a baking dish and make sure to coat all surfaces of the beef. Sprinkle the meat with the coriander, rubbing it in. Let marinate for about 15-20 minutes. Meanwhile, shake the can of coconut milk, preheat grill, and start on the peanut sauce.

Thai Peanut Sauce: In a smallish microwave safe bowl, warm the peanut butter up in the microwave for a few seconds. Stir in the chile garlic sauce, sweetener of your choice, and Thai red curry paste. I use a small whisk. Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk.

Optional: If you are making the cucumber salad mentioned in the post, do so now.

Grill: Pour about 1 tablespoon of oil over the beef and coat all surfaces. Fold a piece of foil in half to be placed under the handles of the skewers while cooking on the grill. Remove the beef from the marinade and place it on the grill for cooking. Line them up and place the foil under the handles. Grill on both sides until done - this depends on how thick your meat is and how hot your grill gets.

Serve: Serve the beef satay with a Thai cucumber salad, Thai Chicken Coconut Soup or a regular salad with your favorite Asian dressing.