Ingredients Jump to Instructions ↓

  1. By Thomas Lee, San Mateo, CA

  2. 1 pound boneless beef sirloin tip roast

  3. 1/3 cup of "The Best Teriyaki Sauce You'll Ever Taste"

  4. 1/4 cup sugar

  5. 1/2 teaspoon ground ginger

  6. 1 cup water

  7. 4 medium carrots, julienned

  8. 1/2 pound fresh green beans

  9. 1 large sweet red pepper, julienned

  10. 1/2 cup reduced-fat sour cream

  11. 2 tablespoons Dijon mustard

  12. 1-1/4 teaspoons prepared horseradish

  13. 16 slices,

  14. 1/4 in. thick. In a large re-sealable plastic bag, combine the Teriyaki sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.

  15. 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.

  16. 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.

  17. 4-6 in. from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

  18. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.


Send feedback