Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into 1" chunks. Drain beef. Discard bay leaf and marinade in dish.
Thread beef, mushrooms, bell peppers and onion alternately onto skewers.
Grill or broil kebabs, frequently coating with reserved marinade, for about 15 minutes for medium doneness.
Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.
Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.
Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.
Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.
1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.
2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.
How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.
Variation: Use McCormick° Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.
Melt the butter in a casserole dish.
Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.