• 1-1/2 pounds beef flank steak
• 6 cups shredded Napa cabbage
• additional chopped toasted pistachios, if desired
• Marinade:
  • 1-1/2 cups plain nonfat yogurt
  • 1 tbsp grated fresh ginger
  • 2 tsp minced garlic
  • 11/2 tsp paprika
  • 1-1/2 tsp freshly ground black pepper
  • 1 tsp kosher or table salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
• Pistachio Couscous
  • 2 cups water
  • 1 pkg (10 oz) couscous
  • 1 red bell pepper, cut into 1/8-inch thick strips
  • 2 carrots, cut into 1/8 x 1/8 x 2-inch strips
  • 1/2 cup unsalted, shelled pistachios, toasted and coarsely chopped
• Curry Vinaigrette
  • 2 tbsp extra virgin olive oil
  • 1/3 cup thinly sliced green onions
  • 1-1/2 tsp curry powder
  • 1/4 tsp ground cumin
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 tbsp grated fresh ginger
  • 1 tsp freshly grated lemon peel
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

1. To prepare the beef:
   1. Cut beef steak crosswise into 1/4-inch thick strips.
   2. Combine marinade ingredients in large bowl; mix well. Add beef and toss to coat.
   3. Cover and marinate in refrigerator 10 minutes (do not overmarinate).
   4. Soak 18 9-inch bamboo skewers in water for 10 minutes; drain.
   5. Thread an equal amount of beef, weaving back and forth, onto each skewer.
   6. Place skewers on grid over medium, ash-covered coals.
   7. Grill, uncovered, 4-6 minutes for medium rare to medium doneness, turning occasionally.
   8. Season with salt, as desired.
2. To prepare couscous:
   1. Bring water to a boil in medium saucepan; stir in couscous.
   2. Remove from heat; cover and let stand for about 5 minutes.
   3. Fluff with fork; set aside to cool.
   4. Once cooled, add bell pepper, carrots, and 1/2 cup pistachios.
3. To prepare curry vinaigrette:
   1. Heat olive oil in small, non-stick skillet over medium heat until hot.
   2. Add green onions; cook and stir 1 minute.
   3. Add curry powder and cumin; cook and stir 1 minute.
   4. Transfer to small bowl.
   5. Whisk in orange juice, lime juice, ginger, lemon peel, sesame oil, and salt and pepper.
4. To assemble for serving:
   1. Arrange Napa cabbage on serving platter.
   2. Top with couscous.
   3. Top with beef skewers.
   4. Sprinkle with additional pistachios, if desired.

Makes 6 servings.

• 481 calories
• 15 g fat (4 g saturated; 7 g monounsaturated)
• 42 mg cholesterol
• 346 mg sodium
• 52 g carbohydrate
• 5.6 g fiber
• 35 g protein
• 9.2 mg niacin
• 0.8 mg vitamin B6
• 1.4 mcg vitamin B12
• 3.1 mg iron
• 28.4 mcg selenium
• 5.2 mg zinc