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 in the refrigerator, overnight. Before stir frying, drain, but save the marinade, and pat the steak dry. In a wok or heavy skillet, heat enough fat to coat. Stir fry in batches until the meat just 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)