PUBLISHED 10/24/2007
1 teaspoon grated ginger
3 tablespoons soy sauce
1/4 cup dry white wine
1 tablespoon dark honey
1 pound lean top sirloin (trimmed of any fat), cut into 1 1/2-inch cubes
1 red pepper, yellow pepper, eggplant, red onion, cut into 1 1/2-inch pieces (total of three cups)
Combine the first four ingredients in a sealable bag, close, and mix. Add the beef. Place the resealed bag in the refrigerator or a cooler for one hour. Heat the grill. On metal skewers, assemble the kabobs by threading the veggies (you can choose any combo that displays your team's colors) alternately with the beef. Grill eight to 11 minutes (turning once or twice). Makes five servings.
Calories: 200
Fat: 7 g
Protein: 21 g
Carbs: 13 g
Fiber: 2 g
