I got this recipe out of the South Beach Diet cookbook (I'm not sure I'm allowed to publish it on this blog but I'm going to until someone tells me differently). First let me say, HOLY SMOKES!..This was one tasty dish. The marinade for the meat was unbelievable and could be used for any meat in any recipe. Secondly, the peanut sauce is to die for! I ate it for 3 days with all the left over sirloin. You could eat it with a spoon just right from the pan...it's that good. I did use Splenda products in this. And to be honest, I'm not a huge fan of Splenda but until my butt gets smaller, Splenda and Stevia are my new sweetener B.F.F's. If you are not concerned about your sugar intake, then you could easily add regular sugar and brown sugar and it would be just as good.
Beef Kebabs with Peanut Dipping Sauce
1/2 cup light soy sauce2 Tbls Brown Sugar substitute (Splenda)
2 Tbls Sugar Substitute (Splenda)
4 garlic cloves, pressed
1 1/2 lbs sirloin steak cut into 1" pieces
1/4 cup creamy natural Peanut Butter
3/4 cup water
3 Tbls lime juice
1 Tbls Ginger, finely chopped
1/4 tsp 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 shall dish, combine half of the soy sauce, 1 Tbls of the brown sugar, 1 Tbls sugar and 2 of the pressed garlic cloves. Add the steak and stir to coat. let stand for 20 minutes, stirring once. (I put all my marinade ingredients in a freezer bag and placed my meat in there. This is how I marinate all of my meat and it works like a charm because it's easy to toss the meat around in the bag to get coated by the marinade)
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 Tbls brown sugar, the remaining 1 Tbls sugar and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
Coat a grill rack with cooking spray. Preheat the grill to high.
Thread the steak, peppers, and onion onto four metal skewers (I used wooden ones). Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink. Serve with the peanut sauce.