Asian Beef Kabobs
Prep Time: 1 hour Cook Time: 10 to 12 minutes Yields: 6 servings
11/2 lbs Lean Sirloin Steak-any cut can be used
1/2 cup Low-Salt Soy Sauce
1/2 cup Vegetable Oil
1/2 cup Rice Wine Vinegar
2 Tb Sesame Seeds
2 Tb Sugar or Splenda®
6 cloves Minced Garlic
1 tsp Sesame Oil
2/3 tsp Red Pepper Flakes
2 ea Ears of Corn
2 ea Small Zucchini
4 ea Large Green Onion
6 ea Wooden Skewers
Trim visible fat from beef.
Place beef in a large sealable bag.
Whisk soy, vegetable oil, sesame seeds, sugar, garlic and a pinch of the pepper flakes in a medium bowl.
Pour mixture over beef, seal bag and turn bag until meat is coated. Let mixture marinate for at least 1 hour.
Cut corn into 1-inch pieces. Boil corn in saucepan for 4 to 6 minutes. While corn is cooking cut remaining vegetables into 1-inch by 1-inch chunks.
Soak skewers in water for 10 minutes. Thread meat and vegetables onto skewers. Brush with sesame oil and sprinkle pepper flakes as desired.
Preheat grill to a medium to high heat. Place kabobs on grill until meat is cooked. Medium heat usually cooks in 6 to 8 minutes. Serve hot.
Calories: 200 per kabob Fat: 8 grams Carbs: 12 grams