Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C.

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

　　2 tbsp chopped fresh basil

　　1 tbsp fresh lime juice

　　1 tsp fish sauce

　　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

　　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) ›