Beef Kabobs Wiht Peanut Dipping Sauce South Beach

Due south Beach DIET RECIPES by Arthur Agatston, MD

Beef KABOBS W/PEANUT DIPPING SAUCE
Remember when yous were young, and y'all thought everything tasted better with a little peanut butter on it? Well, after tasting this recipe, you'll be sure y'all were admittedly correct. Ingredients: 1/2 cup calorie-free soy sauce; two tablespoons granulated brown saccharide substitute; two tablespoons sugar substitute; 4 cloves garlic, pressed; 11/2 pounds sirloin steak, cut into 1 ane/ii" X 1" thick pieces; i/2 cup creamy unsweetened natural peanut butter; iii/4 cup water; three tablespoons lime juice; 1 tablespoon finely chopped ginger; 1/iv teaspoon footing red pepper; one green bell pepper, cutting into squares; one red bell pepper, cut into squares; one large onion, cut into wedges
In a shallow dish, combine half of the soy sauce, i tablespoon of the brown carbohydrate substitute, i tablespoon of the saccharide substitute, and two of the pressed garlic cloves. Add the steak and stir to coat. Permit stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, h2o, lime juice, ginger, footing red pepper, the remaining half of the soy sauce, the remaining ane tablespoon brownish sugar substitute, the remaining i tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Melt, stirring constantly, until the mixture boils. Remove information technology from the heat. Coat a grill rack with cooking spray. Preheat the grill to high. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for x 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.

THAI VEGETABLE STIR FRY
In order to be called Thai, a recipe needs to have all five flavors: Do yous gustation hot/spicy? Salty? Sweet? Bitter/aromatic? And sour? If so, it'due south Thai!
Ingredients: one can (xiv ounces) light coconut milk (no sugar added); 2 cloves garlic; minced 1/ii teaspoon grated lemon pare; 1/2 teaspoon grated lime peel; two cups sliced asparagus tips; 1 cup halved mushrooms; 1 small ruby bell pepper, sliced 1 small head bok choy, stems sliced and leaves left whole; one/4 loving cup unsalted peanuts; 1/two teaspoon crushed red pepper flakes; 1 tablespoon light soy sauce; ane tablespoon fresh lime juice; i tablespoon fresh lemon juice; 1 small agglomeration fresh basil, slivered
In a food processor, combine the coconut milk, garlic, lemon peel, and lime peel. Pulse to process into a paste. Remove to a large skillet. Identify over medium-loftier rut and cook, stirring, for 1 minute. Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes. Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

TURKEY PATTIES WITH FENNEL
Fennel seeds lend nothing to these tasty sausage patties. If you like, you can substitute 2 tablespoons whole wheat breadstuff crumbs for the chopped nuts. Ingredients: i pound 99% fat-free ground turkey breast; one/4 onion, grated 1 egg, beaten; 2 tablespoons finely chopped pecans; ane/4 teaspoon fennel seeds, finely crushed
In a bowl, combine the turkey, onion, egg, pecans, and fennel. Shape the turkey mixture into 8 patties. Oestrus a large nonstick skillet coated with cooking spray over medium estrus for 1 minute. Working in batches if necessary, add the patties and cook for 5 minutes on each side, or until a thermometer inserted in the middle of a patty registers 165°F and the meat is no longer pink.

NUTTY SUMMER SQUASH WITH ASAGIO CHEESE
Summer squash couldn't exist amend! Chopped walnuts and Asiago, an Italian cheese with a nutty, rich flavor, add a surprise crisis to this delightful veggie dish.
Ingredients: 2 teaspoons trans-costless margarine; 2 large cloves garlic, minced; 1 medium zucchini, cut into three" strips; ane medium yellow summer squash, cut into 3" spears; ii tablespoons chicken or vegetable broth; 1/8 teaspoon common salt i/2 teaspoon ground black pepper; 1/2 cup chopped toasted walnuts; 1/3 cup shredded Asiago cheese
Melt the margarine in a large nonstick skillet over medium-low estrus. Add the garlic and cook, stirring constantly, for 1 minute, or until soft. Add the zucchini, yellow squash, goop, table salt, and pepper. Bring to a simmer over medium oestrus. Cover and simmer, stirring occasionally, for six minutes, or until the zucchini and squash are tender. Remove from the estrus. Sprinkle with the walnuts and cheese.

Excerpted with permission from "The South Beach Diet Cookbook" by Arthur Agatston, M.D. (Rodale Press; 2004; $25.95; www.rodalestore.com; 1-800-848-4735

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Source: http://www.newliving.com/issues/aug%202004/articles/southbeachdiet.html