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- 1 pound beef tenderloin, cut into 1 1/4- to 1 1/2-inch cubes
- 3 sweet corn, cut into 1 1/2-inch pieces
- 8 baby bok choy (optional)
- 2 red, orange, and/or yellow sweet peppers, cut into 1 1/2-inch pieces
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons peanut oil
- 2 tablespoons orange juice
- 1/4 teaspoon cayenne pepper or crushed red pepper flakes
1. Place beef cubes, corn, bok choy, if desired, and sweet peppers in a very large resealable plastic bag.
2. In a small bowl combine soy sauce, oil, orange juice and cayenne pepper. Add to bag; seal bag and turn to coat. Place in a large shallow baking dish and marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
3. Drain beef mixture, discarding marinade. If using, carefully thread bok choy onto a 12-inch wooden* or metal skewer. Thread beef, corn and sweet pepper pieces alternately onto 8 12-inch wooden or metal skewers.
4. For a charcoal grill, grill beef skewers on rack of an uncovered grill directly over medium coals for 15 to 18 minutes or until beef is of desired doneness, turning occasionally. Add bok choy skewer the last 10 minutes of grilling and turn occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Add skewers to grill rack; cover and grill as above.)
- If using wooden skewers, soak in water for 1 hour before using. If using wooden skewers, it is helpful to pierce the corn first with a metal skewer or a paring knife before threading.
- Servings Per Recipe 4,
- cal. (kcal) 311,
- Fat, total (g) 15,
- chol. (mg) 76,
- sat. fat (g) 4,
- carb. (g) 17,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 28,
- vit. A (IU) 1409,
- vit. C (mg) 58,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 363,
- Potassium (mg) 677,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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