Print Options

Back to Asian Steak Skewers >

Include these items:

Select reviews >

Taste of Home Logo

Asian Steak Skewers

 Asian Steak Skewers
I'm always on the lookout for light meals that will satisfy my family, and these stuffed kabobs fit the bill. Served with a creamy mustard sauce, the colorful bundles are special enough for company. —Gina Hatchell of Mickleton, New Jersey
4 ServingsPrep: 25 min. + marinating Grill: 5 min.

Ingredients

  • 1 pound 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 tablespoons Dijon mustard
  • 1-1/4 teaspoons prepared horseradish

Directions

  • 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 metal or soaked wooden skewers and thread two

2 of 2

Asian Steak Skewers (continued)

Directions (continued)

  • bundles on two parallel skewers.
  • 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.
  • In a small bowl, combine the sour cream, mustard and horseradish.
  • Serve with kabobs. Yield: 4 servings.
Nutritional Facts: One serving (4 bundles with 2 tablespoons sauce) equals 304 calories, 10 g fat (5 g saturated fat), 87 mg cholesterol, 542 mg sodium, 21 g carbohydrate, 5 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 3 vegetable, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.