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Beef on a Stick

 Beef on a Stick
“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!”
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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


  • 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.
Nutritional Facts: 1 kabob equals 161 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 174 mg sodium,

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Beef on a Stick (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.