Asian Steak Skewers
Light & Tasty
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I'm always on the lookout for light meals that will satisfy my family, and these stuffed kabobs fit the bill. Served with a creamy mustard sauce, the colorful bundles are special enough for company.
—Gina Hatchell of Mickleton, New Jersey
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. + marinating Grill: 5 min.
Ingredients:
- 1 pound boneless beef sirloin tip roast
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sugar
- 1/2 teaspoon ground ginger
- 1 cup water
- 4 medium carrots, julienned
- 1/2 pound fresh green beans, trimmed
- 1 large sweet red pepper, julienned
- 1/2 cup reduced-fat sour cream
- 2 tablespoon Dijon mustard
- 1-1/4 teaspoons prepared horseradish
Directions:
Cut beef widthwise into 16 slices, 1/4 in. thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add beef. Seal bag and turn to coat; refrigerate for 4 hours.
In a large saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.
Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.
If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.
In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs. Yield: 4 servings.