Ginger Beef and Carrot Kabobs the Editors of Publications International, Ltd.
Ginger Beef and Carrot Kabobs
Prep Time 10 minutes
Marinate Time 4 to 16 hours
Grill Time 11 to 14 minutes
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|
|Calories from Fat||29 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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