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Sesame Beef 'n' Veggie Kabobs

 Sesame Beef  'n' Veggie Kabobs
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
8 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • 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.
  • Drain and discard marinade. On 16 metal or soaked wooden skewers,
  • alternately thread the beef, mushrooms, tomatoes and remaining
  • peppers. Brush lightly with oil.
  • Moisten a paper towel with cooking oil; using long-handled tongs,

2 of 2

Sesame Beef 'n' Veggie Kabobs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 kabobs equals 216 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 364 mg sodium, 10 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.