Sesame Beef  'n' Veggie Kabobs Recipe
Sesame Beef 'n' Veggie Kabobs Recipe photo by Taste of Home
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Sesame Beef 'n' Veggie Kabobs Recipe

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This is a favorite with my entire familyChalk it up to the fact that this recipe delivers great flavor, tender chunks of meat and a presentation as pretty as a picture! Frances Klingemann-Omaha, Nebraska
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 8 servings


  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup white wine or unsweetened apple juice
  • 3 medium green peppers, cut into 1-inch pieces, divided
  • 1 medium onion, cut into wedges
  • 1 garlic clove, peeled
  • 1/2 teaspoon ground ginger
  • 1 tablespoon sesame seeds
  • 2 pounds beef top sirloin steak, cut into 1-inch pieces
  • 32 medium fresh mushrooms
  • 32 cherry tomatoes
  • 1 tablespoon canola oil

Nutritional Facts

2 each: 216 calories, 7g fat (2g saturated fat), 46mg cholesterol, 364mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.


  1. In a blender, combine the soy sauce, wine, 1/2 cup green pepper, onion, garlic and ginger; cover and process until smooth. Stir in sesame seeds.
  2. Cover and refrigerate 1/3 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Refrigerate remaining peppers.
  3. Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the beef, mushrooms, tomatoes and remaining peppers. Brush lightly with oil.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until beef reaches desired doneness, turning occasionally and basting with reserved marinade. Yield: 8 servings.
Originally published as Sesame Beef 'n' Veggie Kabobs in Healthy Cooking June/July 2008 , p63

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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PatriciaGood User ID: 2053998 169927
Reviewed Jun. 11, 2009

"can this be made with out the mushrooms and using chicken that has been marinaded??"

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