Nutrition per serving may change if servings are adjusted.
1 1- to 1¼-pound beef flank steak
⅓ cup light teriyaki sauce
½ teaspoon bottled hot pepper sauce
1 medium green or red sweet pepper, cut into ¾-inch pieces
4 green onions cut into 1-inch pieces
3 tablespoons reduced-fat or regular peanut butter
3 tablespoons water
2 tablespoons light teriyaki sauce
Trim fat from meat. Thinly slice meat across grain into bite-size strips. For marinade: In medium bowl, combine ⅓ cup teriyaki sauce and ¼ teaspoon of the hot pepper sauce. Add meat; toss gently to coat. Cover with foil and marinate in the refrigerator for 30 minutes. If using wooden skewers, soak in water for 30 minutes before using.
Drain meat, reserving marinade. On wooden or metal skewers, thread meat, accordion-style, alternating with sweet pepper and green onion. Brush with marinade.
Grill kabobs on rack of uncovered grill directly over medium coals for 3 to 4 minutes or until meat is slightly pink in center, turning once halfway through grilling. (Or broil on unheated rack of broiler pan 4 to 5 inches from heat about 4 minutes, turning once halfway through broiling.)
For peanut sauce: In small saucepan, combine peanut butter, the water, 2 tablespoons teriyaki sauce, and remaining hot pepper sauce. Cook and stir over medium heat just until smooth and heated through. Serve kabobs with peanut sauce.