1/4th of recipe (1 kebab with 2 tbsp. sauce): 199 calories, 4g fat, 579mg sodium, 21g carbs, 2g fiber, 15g sugars, 20.5g protein -- PointsPlus® value 5*

Sweet, spicy, and SO OUTRAGEOUS! Meat lovers will be thrilled to sink their teeth into this tender grilled beef...

Ingredients:
Marinade
1 tbsp. reduced-sodium/lite soy sauce
1 1/2 tsp. sweet Asian chili sauce
1/2 tsp. chopped garlic
1/2 tsp. chopped ginger
1/2 tsp. crushed red pepper flakes

Steak and Veggies
12 oz. raw lean beefsteak filet, cut into 1-inch cubes
1 green bell pepper
1 red bell pepper
1 medium onion

Sauce
2 tsp. cornstarch

3 tbsp. sweet Asian chili sauce

1 1/2 tbsp. seasoned rice vinegar

1/2 tsp. chopped garlic

1/4 tsp. crushed red pepper flakes

2 tbsp. thinly sliced scallions

Directions:
In a small bowl, combine marinade ingredients; stir until uniform. Place steak cubes and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.

Meanwhile, cut peppers and onion into 1-inch chunks. (Discard pepper seeds and stems.) If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.)

To make the sauce, combine cornstarch with 1/4 cup water in a small nonstick pot. Stir to dissolve. Add remaining sauce ingredients except scallions, and stir well. Set heat to medium. Stirring frequently, cook until sauce has thickened, 6 - 8 minutes. Remove from heat, and stir in scallions.

Alternately thread veggies and marinated steak onto four skewers, tightly packing the pieces together. Discard excess marinade.

Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 4 - 6 minutes, or until steak is cooked through and veggies are tender and slightly blackened.

Reheat sauce, if needed. Serve kebabs with sauce, and enjoy!

MAKES 4 SERVINGS

HG Alternative! Cook your kebabs on a grill pan, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.