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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A thick Asian sauce coats these tender beef and veggie kabobs that are served over rice. Theyâre loaded with flavor and always a hit. âGwendolyn Lambert, Frisco City, Alabama Ingredients:
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 |
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. 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.
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