Ingredients:

Serves 10

1 top round London broil, 1-1/2 inches (about 2-1/2 lb.)
1/3 12-oz can beer
3/4-cup canned low-sodium chicken broth
1/2-cup peanut butter
6 Tbs. light teriyaki sauce
3 Tbs. chopped fresh ginger
3 Tbs. chopped fresh scallions
3 tsp. hot-pepper sauce
2 tsp. sesame oil

Directions:

1. Put the steak in the freezer for 30 minutes so it'll cut easier.
   
2. Mix the beer, 4 tablespoons of the teriyaki sauce, the ginger, the scallions, 1-1/2 teaspoons of the hot-pepper sauce and the sesame oil in a big Ziploc bag.
   
3. Retrieve the steak, cut it against the grain into slice 1/4-inch thick, and drop it into the bag.
   
4. Seal the bag and refrigerate for 30 minutes.
   
5. Fire up your grill to medium.
   
6. De-bag the steak and skewer it (3-5 strips per skewer), leaving it as flat as you can so it cooks evenly.
   
7. Grill, turning once and basting with marinade, for about 5 minutes per side, or until no longer pink.
   
8. In a medium bowl, mix the broth, peanut sauce, remaining 2 tablespoons of teriyaki sauce and remaining 1-1/2 teaspoon of hot-pepper sauce.
   
9. Microwave on medium until hot, about 2 minutes, stirring a few times.
   
10. Use as a dipping sauce.

(Per serving: 349 calories, 19 g. fat, 6 g. saturated fat, 35 g. protein, 7 g. carbs, 1 g. fiber, 440 mg. sodium)