1/2 cup light soy sauce

2 tablespoons granulated brown sugar substitute

2 tablespoons sugar substitute

4 cloves garlic, pressed

1 1/2 pounds sirloin steak, 1 1/2″ thick, cut into 1″ pieces

1/2 cup creamy unsweetened natural peanut butter

3/4 cup water

3 tablespoons lime juice

1 tablespoon finely chopped ginger

1/4 teaspoon ground red pepper

1 green bell pepper, cut into squares

1 red bell pepper, cut into squares

1 large onion, cut into wedges

 

In a shallow dish, combine half of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from heat.  Coat a grill rack with cooking spray. Preheat the grill to high.  Thread the steak, peppers, and onion onto four metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the peanut sauce.

 

Yield: 4 servings

Calories: 481

Fat: 23g

Fiber: 4g