['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', '1/2 cup lowfat mayonnaise', '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.
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