Categories: Beef main dish

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 of the hot pepper sauce. Add steak slices; toss to coat. Cover and marinate in the refrigerator for 30 minutes to prevent scorching.
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. 4 to 5 inches from the heat about 4 minutes, turning once halfway through broiling.)

5. 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.

Email to a friend | Print this recipe | Back