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INGREDIENTS
| 1/4 cup |
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50 mL |
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soy sauce |
| 1 |
|
1 |
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green onion, chopped |
| 3 |
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3 |
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garlic cloves, minced |
| 2 tbsp |
|
30 mL |
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EACH vegetable oil, sherry and cornstarch |
| 1 tbsp |
|
15 mL |
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packed brown sugar |
| 1 tsp |
|
5 mL |
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EACH grated gingerroot, sesame oil and sweet Asian chili sauce |
| 1 lb |
|
500 g |
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Beef Stewing Cubes, trimmed |
PREPARATION TIME: 5 minutes
COOKING TIME: 8 minutes
MARINATING TIME: 30 - 60 minutes
DIRECTIONS
1. Combine soy sauce, onion, garlic, vegetable oil, sherry, cornstarch, brown sugar, gingerroot, sesame oil and chili sauce in large sealable freezer bag. Add beef.
2. Marinate in refrigerator for 30 to 60 minutes. Discard marinade and thread meat onto soaked wooden skewers.
3. Grill in closed barbecue over medium-high heat (400°F/200°C) for 4 to 5 minutes on both sides or until browned but slightly pink inside.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 283 Calories |
|
15 g Fat |
| 25 g Protein |
|
11 g Carbohydrates |
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A good source of Iron (21 % RDI)
and an excellent source of Zinc (62 % RDI)
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TIP
* Cornstarch is often used in Asian cooking to tenderize – it works!
* You can cut your own kabob cubes from Blade or Cross Rib steaks or roasts if you like.
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