Categories: beef

Ingredients

• 1 lb. beef flank steak
• 1/3 cup plus 4 tsp. light teriyaki sauce
• 1/4 tsp. bottled hot pepper sauce
• 1 small red or green sweet pepper, cut into 3/4-inch pieces
• 3 green onions, cut into 1-inch pieces
• 2 Tbsp. reduced-fat or regular peanut butter
• 2 Tbsp. water

Directions

1. Trim fat from steak. Cut steak across the grain into thin slices. for marinade, in a medium bowl combine 1/4 cup of the teriyaki sauce and 1/8 tsp. of the hot pepper sauce. Add steak slices; toss to coat. Cover and marinate in the refrigerator for 30 minutes. if using bamboo skewers, soak them in water for 30 minutes to prevent scotching.
2. Drain steak, reserving marinade. On bamboo or metal skewers, thread steak slices, accordion-style, alternating with sweet pepper chunks and green onion pieces. Brush with the marinade.
3. Grill kabobs on the rack of an uncovered grill directly over medium heat for 3 to 4 minutes or until steak is slightly pink in center, turning once halfway through grilling. (Or, broil on the unheated rack of a broiler pan 4 to 5 inches from the heat about 4 minutes, turning once halfway through broiling.)
4. For peanut sauce, combine the peanut butter, the water, the remaining 4 tsp. teriyaki sauce, and the remaining 1/8 tsp. hot pepper sauce in a small saucepan. Cook and stir over medium heat just until smooth and heated through. Serve the kabobs with peanut sauce.

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