Thai Steak Sticks with Peanut Dipping Sauce

Combine coconut milk, teriyaki glaze, peanut butter, chili sauce and ginger in sauce pan, whisk to blend. Simmer over low heat for 5 minutes.

Combine peanut oil, soy sauce, ¼ cup lime juice and garlic in bowl; whisk to blend. Add steak strips and toss to blend; cover and chill for 1 hour.

Drain steak strips and thread each strip on a bamboo skewer.

To assemble single serving: Grill 2 steak skewers on each side for 1 to 2 minutes, or until cooked.

Portion ¼ cup rice on plate; garnish with 1 Tbsp. green onions, ½ Tbsp. sesame seeds and crushed red pepper, if desired. Arrange 2 skewers over rice. Serve with ¼ cup peanut sauce served in a ramekin.