I’m adapting this recipe from one of the many South Beach diet cookbooks that I have. I had to search high and low to find a peanut butter at my grocery store that was not sweetened with high-fructose corn syrup or agave nectar. I finally found one that is sweetened with evaporated cane sugar. I don’t know if the fiber in ginger could cause problems so instead of grating it like I normally would, I just threw 2 big slices into the bowl. I am serving rice and some sauteed zucchini to go with this.
2 lbs top round, but into skewer-able size pieces
a couple tablespoons fresh squeezed lime juice
2 big slices of ginger
1 tablespoon Jane’s Krazy Salt
1 teaspoon sesame oil
Combine all of these ingredients in a bowl and let marinate for at least 20 minutes. Thread the meat onto skewers and grill until done to your liking. Serve with peanut sauce.
1/4 cup peanut butter
1/4 cup water
2 tablespoons wheat-free soy sauce
1 and 1/2 tablespoons rice vinegar
1/4 teaspoon garlic powder
pinch red pepper flakes
Whisk it all together and serve over grilled meat.