INGREDIENTS:
1 1/4 pounds boneless top sirloin, cut 1-inch thick
5 tablespoons teriyaki sauce, divided
2 tablespoons creamy peanut butter (sugar free)
1/4 teaspoon ground ginger
1 tablespoon (or more to taste) Hot Chili Sauce
2 tablespoons vegetable oil
1/2 cup cucumber, seeded and chopped

Cut beef steak lengthwise in half and then crosswise into 1/8 inch thick strips. In medium bowl, combine beef and 2 tablespoons teriyaki sauce; toss to coat. In small bowl, combine remaining 3 tbsp. teriyaki sauce, peanut butter, 1 tablespoon water, ginger and hot chili sauce.

Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove steak from wok. Toss steak with peanut butter mixture to coat. Sprinkle with chopped cucumber.Serves 4.

Nutritional info per serving:
Calories: 137
Fat: 11
Carbohydrates: 7.4
Fiber: 1