Ingredients
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1 lb boneless sirloin tip roast
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1/3 cup light soy sauce
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1/4 cup sugar
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1/2 teaspoon ground ginger or 2 teaspoons grated fresh gingerroot
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3 cups water
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2 medium carrots, julienned about 3 inches long (you will need 16 strips)
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1 red onion, sliced in strips (you will need 32 strips)
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1 yellow sweet pepper, julienned into 3 inch stripes (you will need 16 strips)
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1/2 cup sour cream
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2 tablespoons Dijon mustard
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1 1/4 teaspoons prepared horseradish
Instructions
- Cut beef widthwise into 8 slices, 1/4 inches thick. Then cut in half, longwise (You should have long strips about 2 inches wide.).
- In a medium bowl, combine the soy sauce, sugar and ginger.
- Add the beef making sure the meat is covered.
- Refrigerate overnight or at least 4 hours.
- In a saucepan, bring water and carrots to a boil. Reduce heat, cover and simmer for 3 minutes.
- Add onion and peppers, return water to boil then reduce heat 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 2 onion strips, 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.
- Coat grill rack with nonstick cooking spray before starting the grill.
- Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.
- In a bowl, combine the sour cream, mustard and horseradish.
- Serve with kabobs.