Thai BBQ Beef Skewers

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  • Makes: 4 servings
  • Makes: 2 meat skewers, 1 vegetable skewer, and 3 tablespoons sauce each
  • Prep: 25 mins
  • Broil: 9 mins

Thai BBQ Beef Skewers

Directions

  1. Preheat broiler. Trim fat from meat. Cut meat across the grain into long thin strips. Place meat strips in a large bowl. In a small bowl combine coriander, ginger, garlic powder, and cumin. Sprinkle spice mixture, half at a time, over meat, tossing to coat.
  2. On four 8- to 10-inch skewers,* thread sweet peppers and shallots to within 2 to 3 inches of the ends of skewers, leaving 1/4 inch between pieces. On eight 8- to 10-inch skewers, thread meat strips, accordion-style.
  3. Place vegetable skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 2 minutes. Add meat skewers to broiler pan next to vegetable skewers. Broil for 6 minutes more, turning all of the skewers once halfway through broiling. Remove from broiler.
  4. Meanwhile, for sauce, in a small saucepan combine vinegar, mango nectar, soy sauce, chile bean sauce, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Transfer half of the sauce to a small serving bowl; set aside.
  5. Thread mango onto the ends of vegetable skewers. Brush meat and vegetable skewers with the remaining sauce in saucepan. Broil for 1 to 2 minutes more or until meat is slightly pink in center and vegetables are crisp-tender. Sprinkle skewers with basil and/or cilantro. Serve with the reserved sauce.

From the Test Kitchen

*Tip:

If using wooden skewers, soak in water for at least 30 minutes; drain before using.

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Nutrition Facts (Thai BBQ Beef Skewers)

  • Per serving:
  • 311 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 77 mg chol. ,
  • 625 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 12 g sugar ,
  • 25 g pro.
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