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Oriental Steak Skewers – e-w

Source of Recipe

Taste of Home – G. Hatchell, Mickletom, NJ
Oriental Steak Skewers – e-w
Plan ahead…meat needs to marinate for at least 4 hours.
Serves: 4

1 lb. boneless beef sirloin tip roast
1/2 c. reduced-sodium soy sauce
1/4 c. sugar
1/2 tsp. ground ginger – or – 2 tsp. grated fresh gingerroot
1 c. water
4 medium carrots; julienned
1/2 lb. fresh green beans
1 large red sweet pepper, julienned
1/2 c. reduced-fat sour cream
2 T. Dijon mustard
1-1/4 prepared mustard

Cut beef into 16 pieces, 1/4-in thick. In a large resealable plastic bag, combine the next 3 ingredients; add the beef. Seal the bag and turn to coat, refrigerate for 4 hours.

In a saucepan, bring water and carrots to a boil. Reduce heat, cover and simmer for 3 minutes. Add the bans 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.

For grilling, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6-in. from heat source for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

In a bowl combine the last 3 ingredients. Serve with kabobs.

One serving (4 bundles w/ 2 T. sauce) equals: 304 calories…10 gm fat (5 gm saturated)…87 mg cholesterol…542 mg sodium…21 gm carbohydrate…5 gm fiber…31 gm protein +++EXC: 4 lean meat…3 vegetable…1/2 fat +++WWP: 6