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Note: If using wooden skewers, soak them in water for at least 30 minutes before adding the beef. The beef should be sliced very thinly - it helps to place it in the freezer for about 30 minutes prior to slicing.
Slice the beef against the grain into very thin strips.
In a large bowl, whisk together the coconut milk, green curry paste, brown sugar, fish sauce, cumin, and turmeric. Add the beef strips and mix to coat evenly. Cover and place in refrigerator to marinate for 1 hour or overnight.
Thread beef strips onto skewers, winding back and forth in an S shape (should look similar to old-fashioned ribbon candy). Sprinkle with salt and pepper.
Heat grill to high. Make sure the grates are clean, then oil the grates. Grill the skewers, turning after the steak shows nice char marks. The thin slices of beef will not take long to cook, about 3 to 5 minutes total. Take care to not overcook.
Transfer skewers to a serving platter and serve with peanut sauce.
In a small bowl, stir together all ingredients. If you prefer a totally smooth sauce, use an immersion blender to blend everything together. This can be made a day in advance - just store in an airtight container in the refrigerator until ready to use. Add a sprinkle of chopped peanuts over the sauce right before serving.