Grill Time 11 to 14 minutes
Marinate Time 4 to 16 hours
Prep Time 10 minutes
YIELD Makes 4 servings
|3/4||pound boneless beef top sirloin steak (1 inch thick), cut into 1-inch cubes|
|1/4||cup reduced-sodium soy sauce|
|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|
- 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.
- Meanwhile, place 1 inch water in medium saucepan. Bring water to a boil. Add carrots. Cover; cook 5 minutes or until crisp-tender. Drain.
- 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.
- Grill kabobs over medium coals 11 to 14 minutes or until meat is tender, turning once during grilling.
|Serving Size:||1 kabob|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||29 %|
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Penne with Tomatoes and Pine Nuts from Hunt's combines penne pasta, onion, garlic and whole tomatoes with basil in a simple but classic dish. It makes a great weeknight meal that the whole family will enjoy.