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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A thick Oriental sauce coats these tender beef and veggie kabobs that are served over rice. They're loaded with flavor and always a hit. By Fwendolyn Lambert. From TOH. Ingredients:
1/2 cup hoisin sauce |
3 tablespoons water |
2 tablespoons vegetable oil |
1 tablespoon soy sauce |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
3 cups large fresh broccoli florets |
2 medium summer squash, cut into 3/4 inch slices |
1 large sweet red pepper, cut into 1 inch pieces |
1 lb beef tenderloin, cut into 1 inch cubes |
hot cooked rice |
Directions:
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. Brush with 1/3 cup of glaze. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting once with remaining glaze. Serve with rice.
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