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Beef Stir-Fry on a Stick

 Beef Stir-Fry on a Stick
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
4 ServingsPrep: 20 min. Grill: 15 min.


  • 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


  • For glaze, in a small bowl, combine the hoisin sauce, water, oil, soy
  • sauce, garlic and pepper flakes.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Beef Stir-Fry on a Stick (continued)

Wine (continued)
Merlot or Syrah.