1 lb. beef sirloin tip roast 1/3 c. reduced sodium soy sauce 1/4 c. sugar 1/2 tsp. ground ginger 1 c. water 4 medium carrots, julienned 1/2 lb. green beans, trimmed 1 large sweet red bell pepper, julienned 1/2 c. reduced-fat sour cream 2 Tbsp. Dijon mustard 1 1/4 tsp. prepared horseradish metal or wooden skewers nonstick cooking spray
What to do:
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 hrs. 2. In a large saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 min. Add the beans and red pepper; cover and simmer for 3-5 min. 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. 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 min. on each side or until beef reaches desired doneness, turning once. 5. In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.
