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Asian Steak Skewers

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

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

Printed from tasteofhome.com Oct 13, 2008

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Asian Steak Skewers cont.

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.