1lb (450g) beef sirloin, cut into 1-in (2.5cm) wide strips

For the marinade:

¹⁄₃ cup liquid or coconut aminos, tamari, or soy sauce

¹⁄₄ cup chopped fresh cilantro, plus extra to garnish

2 tbsp lime zest

1 tbsp lime juice (juice of 1 medium lime)

4 tsp fish sauce

1¹⁄₂ tsp dark brown sugar, or ¹⁄₂ heaping tsp Truvía Brown Sugar Blend

1 tsp olive oil

3 garlic cloves, chopped

1 jalapeño, deseeded

1 tsp sea salt

Freshly ground black pepper, to taste

Equipment:

12 or more bamboo skewers, soaked for 20 mins

1. To make the marinade, in a blender or with a food processor, purée all ingredients until uniformly mixed. In a large glass bowl, combine the marinade and beef. Cover and refrigerate for at least 1 hour.

2. Thread the beef strips onto the bamboo skewers. Set the smoker to 250°F (120°C) and set skewers on grates. Smoke until the sirloin reaches an internal temperature of 135°F (57°C), about 45 minutes. Serve skewers immediately, garnished with cilantro.

Serving suggestions: Make a quick dipping sauce by mixing plain low-fat Greek yogurt with lime juice, cilantro, and a dash of Sriracha sauce. If you're not limiting carbs, serve with warm pita bread or naan.

Cilantro-Lime Beef Satay