 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 pound(s) beef sirloin tip roast |
1/3 cup(s) reduced-sodium soy sauce |
1/4 cup(s) sugar |
1/2 teaspoon(s) ground ginger |
1 cup(s) water |
4 medium carrots, julienned |
1/2 pound(s) fresh green beans, trimmed |
1 large sweet red pepper, julienned |
1/2 cup(s) reduced-fat sour cream |
2 tablespoon(s) dijon mustard |
1 1/4 teaspoon(s) prepared horseradish |
Directions:
1. • 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.
2. • 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.
3. • 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.
4. • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until beef reaches desired doneness.
5. • In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.
|
|