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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C. Ingredients:
1/2 cup fresh cilantro |
4 cloves garlic, thinly sliced |
3 tbsp low-sodium soy sauce |
1 tsp grated orange zest |
1 tsp sriracha |
1 tsp fish sauce |
1 tsp brown sugar |
1 lb lean beef sirloin, cut into 1/8-inch strips |
1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional) |
vegetable oil cooking spray |
1/2 cup lowfat mayonnaise |
2 tbsp chopped fresh basil |
1 tbsp fresh lime juice |
1 tsp fish sauce |
Directions:
1. Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
2. Nutritional analysis per serving: 122 calories (with bell peppers), 3.7 g fat (0.6 g saturated), 14 g carbs, 1.9 g fiber, 9.7 g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
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