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“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!”
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 6 kabobs.
Originally published as Beef on a Stick in Light & Tasty April/May 2007, p49

Nutritional Facts

1 each: 161 calories, 6g fat (2g saturated fat), 64mg cholesterol, 174mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

  • 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
  1. 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.
  2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Yield: 6 kabobs.
Originally published as Beef on a Stick in Light & Tasty April/May 2007, p49

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