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“My daughter’s friend gave her this simply great-tasting marinade recipe,” writes Lois Weigel from Mountain Home, Arkansas. “We made it healthier just by using a reduced-sodium soy sauce!”
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 boneless beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes

Directions

In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 6 kabobs.
Originally published as Beef on a Stick in Light & Tasty April/May 2007, p49

Nutritional Facts

1 each: 161 calories, 6g fat (2g saturated fat), 64mg cholesterol, 174mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 boneless beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
  1. In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 6 kabobs.
Originally published as Beef on a Stick in Light & Tasty April/May 2007, p49

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