Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C.
Recipe information
Yield
makes 4 servings
Ingredients
8
wooden skewers
1
/2 cup fresh cilantro
4
cloves garlic, thinly sliced
3
tbsp low-sodium soy sauce
1
tsp grated orange zest
1
tsp sriracha
1
tsp fish sauce
1
tsp brown sugar
1
lb lean beef sirloin, cut into 1/8-inch strips
1
each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
Vegetable oil cooking spray
Dipping sauce
1
/2 cup lowfat mayonnaise
2
tbsp chopped fresh basil
1
tbsp fresh lime juice
1
tsp fish sauce
Need to make a substitution?
Preparation
Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
Nutrition Per Serving
Nutritional analysis per serving: 122 calories (with bell peppers)
3.7 g fat (0.6 g saturated)
14 g carbs
1.9 g fiber
9.7 g protein
#### Nutritional analysis provided by Self
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/602376/2?mbid=HDEPI) ›