If you are watching your carbs, skip a bed of rice and serve this over a bed of fresh chopped iceberg lettuce or just straight up. If you prefer not to use the white wine, substitute a fat-free vegetarian broth or fat-free beef broth. site map	Beef Kabobs with Roasted Red Pepper Sauce Ingredients 6 servings - 28 g protein and 7 grams carb per serving 220 calories per serving 1 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 14 oz jar roasted red peppers, rinsed, drained, and finely chopped 1/2 cup dry white wine 2 tbsp tomato paste 3/4 tsp dried thyme leaves, crushed 1 cup ready to serve, fat-free beef broth 2 tsp cornstarch 1.5 pounds boneless beef top sirloin, cut into 1" thick pieces 2 tsp freshly ground black pepper 3/4 tsp salt 3/4 tsp sweet paprika 1 clove garlic, minced Heat oil in large skillet over medium heat. Add onion and 2 cloves chopped garlic. Cook and stir for 2-3 minutes until onion is tender. Add red peppers, wine, tomato paste, and thyme. Stir until blended. In small bowl, blend broth and cornstarch mixing until smooth. Stir into the pepper mixture. Bring to a boil Reduce heat to medium-low. Simmer 10-12 minutes or until slightly thick, stirring occasionally. Remove from heat, cover, and set aside. Cut beef into 1-1/4" pieces. In large bowl, combine ground pepper, salt, paprika, and remaining garlic. Blend well. Add beef. Toss to coat well. Thread beef chunks onto six 12-inch metal skewers, leaving a little space between pieces. Heat grill or broiler. Grill or broil, uncovered, about 8-10 minutes, turning once. Remove beef from skewers to serving plates. Serve with small bowls of red pepper sauce for dipping. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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