1 ½ pounds flank steak, sliced very thin against the grain
For the marinade:
½ cup (118.3 mL) low sodium soy sauce
½ cup (118.3 mL) water
¼ cup (59.1 mL) Splenda® Sugar Blend
¼ cup (59.1 mL) lime juice, fresh
2 tablespoons (29.6 mL) whole allspice
4 cloves garlic, chopped
1 tablespoon (14.8 mL) fresh ginger, diced
1 tablespoon (14.8 mL) sesame oil
For the peanut sauce:
½ cup (118.3 mL) onion, chopped
1 tablespoon (14.8 mL) garlic, minced
1 teaspoon (4.9 ml) fresh ginger, minced
1 tablespoon (14.8 mL) extra-virgin olive oil
½ cup (118.3 mL) natural unsweetened peanut butter
½ cup (118.3 mL) coconut milk
2 tablespoons (29.6 mL) Splenda® Sugar Blend
1 tablespoon (14.8 mL) low sodium soy sauce
1 tablespoon (14.8 mL) lime juice
1 teaspoon (4.9 ml) sriracha sauce
