Whisk together the coconut milk, lime juice, olive oil, soy sauce, brown sugar, ginger, sesame oil, garlic and chili powder.
1/2 coconut milk, 1/2 lime juice, 1/4 cup extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon ginger, 1 tablespoon sesame oil, 2 cloves garlic, 1/2 teaspoon chili powder
Add half of the marinade and beef strips to a large bowl (or resealable plastic bag). Mix well to coat the beef, then cover and allow to marinate for at least 2 hours, or up to overnight. Cover and reserve the remaining marinade for later use.
1 1/2 pounds beef
When you are ready to cook, drain and discard the marinade from the beef strips. Heat a large skillet over medium high and add the beef strips. Cook, stirring often, until the beef is no longer pink. Remove to a plate or bowl and tent with foil to keep warm.
Add the sugar snap peas, white portion of the green onions, and red bell pepper strips to the skillet with 1-2 tablespoons of the reserved marinade. Cook until crisp-tender, about 3 minutes.
8 ounces sugar snap peas, 2 green onions, 1 red bell pepper
Stir back in the beef and remaining marinade and cook another minute or two to warm through.
Serve, as desired. Garnish with the green portion of the green onions and sesame seeds, if desired.
sesame seeds, 2 green onions