1 lb. lean sirloin beef, trimmed and thinly sliced
1/3 C. low-sodium soy sauce
2 T. reduced-fat peanut butter
1 pieces ginger root, about 1 1/2 inches, chopped
3 medium garlic clove(s), chopped
2 tsp. sugar
3 T. fresh lime juice
1 C. fat-free chicken broth
5 1/2 oz rice pilaf mix, unprepared
1/2 C. cucumber(s), very thinly sliced
1 small carrot(s), very thinly sliced

Thread beef onto 4 wooden skewers and set them in a shallow, nonmetallic dish. Blend soy sauce, peanut butter, ginger, garlic, sugar and lime juice until ginger and garlic are minced. Pour over beef, turning to coat all sides. Cover and refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. Make pilaf according to package directions. Meanwhile, grill skewers, reserving marinade. Combine marinade and chicken broth in a small saucepan and bring to a boil. To serve, spoon pilaf onto a platter and set skewers on top. Garnish with cucumber and carrot. Serve marinade sauce separately.

Yield: 4 servings
Serving Size: 1/4 Beef & Sauce, 1/2 C. Rice Pilaf

Calories: 381
Fat: 12.1g
Fiber: .5g