Ingredients
1 pound beef sirloin tip roast1/3 cup reduced-sodium soy sauce1/4 cup sugar1/2 teaspoon ground ginger1 cup water4 medium carrots, julienned1/2 pound fresh green beans, trimmed1 large sweet red pepper, julienned1/2 cup reduced-fat sour cream2 tablespoons Dijon mustard1-1/4 teaspoons prepared horseradish
Preparation
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 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.
