Flavor balance with cider vinegar and salt as needed.
For Skirt Steak:
Mix the first 6 ingredients in a glass container and marinate the steak overnight. Before stir frying, drain, but save the marinade, and pat the steak dry. Heat the fat in wok or heavy skillet to coat. Stir fry in batches until the meat browns rather than steams. Return all the meat to the wok with a splash of the marinade and steam for the last minute. Serve as is or with coconut satay sauce and sliced scallions.
For Coconut Satay Sauce:
Stir together coconut milk solids, peanut butter, garlic clove, vinegar, fish sauce, and honey. An immersion blender will make it fluffy, but a simple stir is fine. Serve as a dipping sauce with favorite protein. (Recipe #297)