Beef Stir-Fry on a Stick Recipe
Beef Stir-Fry on a Stick Recipe photo by Taste of Home
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Beef Stir-Fry on a Stick Recipe

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A thick Asian sauce coats these tender beef and veggie kabobs that are served over rice. They’re loaded with flavor and always a hit. —Gwendolyn Lambert, Frisco City, Alabama
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES: 4 servings


  • 1/2 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 cups large fresh broccoli florets
  • 2 medium yellow summer squash, cut into 3/4-inch slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 pound beef tenderloin, cut into 1-inch cubes
  • Hot cooked rice


  1. For glaze, in a small bowl, combine the hoisin sauce, water, oil, soy sauce, garlic and pepper flakes.
  2. On four metal or soaked wooden skewers, alternately thread the broccoli, squash, red pepper and beef. Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting occasionally with glaze. Serve with rice. Yield: 4 servings.
Originally published as Beef Stir-Fry on a Stick in Taste of Home June/July 2006, p27

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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katlaydee3 User ID: 3741999 88283
Reviewed Aug. 16, 2013

"Delicious kabobs! It's definitely worth the extra money to buy the beef tenderloin."

ClaraEmma User ID: 1692446 207941
Reviewed Dec. 5, 2008

"Don't be dissuaded by the seeming simplicity of this recipe, it is the best beef kabob recipe we have ever had. The meat always turns out tender and absolutely full of flavor."

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