Ginger Beef and Carrot Kabobs

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Ginger Beef and Carrot Kabobs Photo
Ginger Beef and Carrot Kabobs

Grill Time 11 to 14 minutes
Marinate Time 4 to 16 hours
Prep Time 10 minutes

YIELD Makes 4 servings

INGREDIENTS

3/4 pound boneless beef top sirloin steak (1 inch thick), cut into 1-inch cubes
1/4 cup reduced-sodium soy sauce
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 clove garlic, minced
2 medium carrots, cut into 1-inch pieces (1-1/2 cups)
4 green onions, trimmed to 4-inch pieces

PREPARATION:

  1. Place beef in large resealable food storage bag. Combine soy sauce, water, honey, oil, ginger, allspice, red pepper and garlic in small bowl. Pour over meat in bag. Seal bag; turn to coat meat. Marinate in refrigerator 4 to 16 hours, turning bag occasionally.
  2. Meanwhile, place 1 inch water in medium saucepan. Bring water to a boil. Add carrots. Cover; cook 5 minutes or until crisp-tender. Drain.
  3. Prepare grill for direct cooking. Drain meat. Discard marinade. Alternately thread meat and carrot pieces onto 4 soaked wooden skewers. Add green onion piece to end of each skewer.
  4. Grill kabobs over medium coals 11 to 14 minutes or until meat is tender, turning once during grilling.
This recipe appears in: Beef
NUTRITIONAL INFORMATION:
Serving Size: 1 kabob
Fiber 1 g
Carbohydrate 5 g
Cholesterol 52 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 29 %
Calories 133
Protein 19 g
Sodium 69 mg
DIETARY EXCHANGE:
Meat 2
Vegetable 1
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