With non-stick indoor grill pans you can enjoy this dish all year round. Be sure to trim excess fat from your steaks. For a change, substitute chicken, turkey or pork for 3/4 lb lean steak, cut into cubes the beef in this recipe.
1. Combine the soy sauce, vinegar, honey, garlic, sesame and vegetable oils and water in a non-reactive bowl. Add the steak and marinate for 30 minutes or overnight in the refrigerator.
2. Spray the barbecue with cooking oil and preheat to medium-high.
3. Remove the beef from the marinade. Place the marinade in a small saucepan and whisk in the cornstarch until dissolved. Cook over medium-low heat for 5 minutes until thick and syrupy. Set half of the sauce aside.
4. Thread the beef, green pepper, onion, mushrooms and snow peas alternately onto 8 metal skewers. Barbecue, turning and brushing with half of the marinade frequently, for 10 to 15 minutes, or until cooked to your liking. Serve with the remaining marinade on the side.
3 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
2 Tbsp honey
2 tsp crushed garlic 1
2 tsp sesame oil
4 tsp vegetable oil
2 Tbsp water
1 tsp cornstarch
1 large green bell pepper, cut into sixteen 1-inch pieces
16 snow peas
1 small white onion, cut into sixteen 1-inch pieces
16 small mushrooms
Nutritional Analysis per Serving
Protein 20 g
Saturated Fat 4g
Carbohydrates 16 g
Cholesterol 4 mg
Sodium 453 mg
Prep Time: 12 minutes
Cook Time: 18 minutes
Make Ahead: Prepare kabobs up to a day in advance. Cover and refrigerate.