Beef and Broccoli Kabobs

Try your favorite takeout dish on kabobs. The recipe uses an Asian-style sauce to flavor the beef and vegetables.

3 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 30 mins
  • Soak: 30 mins
  • Grill: 20 mins to 25 mins
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Beef and Broccoli Kabobs
cup bottled hoisin sauce
tablespoons water
tablespoons cooking oil
tablespoon soy sauce
clove garlic, minced
teaspoon crushed red pepper
red sweet pepper, cut into 1-inch pieces
cups large broccoli florets and/or 1-inch pieces of yellow summer squash
pound beef steak, such as tenderloin, sirloin, or top loin, cut into 1-inch pieces
Hot cooked rice
  1. Soak 4 to 8 wooden skewers in water for 30 minutes. In a small bowl combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper; set aside.
  2. On the soaked skewers alternately thread sweet pepper, broccoli and/or squash, and steak pieces. Brush with some of the hoisin sauce mixture.
  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place skewers on grill rack over drip pan. Cover and grill for 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoisin sauce mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above except omit drip pan.) Serve over hot cooked rice. Makes 4 servings.
Nutrition Facts (Beef and Broccoli Kabobs)
    Per serving:
  • 312 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 70 mg chol.,
  • 708 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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