Meat Entrees


Easy Asian Beef & Veggie Skewers

These Asian-spiced skewers are great as an entree, as the featured ingredient in a main dish salad, or as an appetizer. You can also prepare this dish using an indoor grill or oven broiler.


  • 3 tablespoons bottled hoisin sauce (available in Asian food section of most supermarkets)
  • 3 tablespoons sherry
  • 1/4 cup light soy sauce
  • 2 teaspoons barbecue sauce
  • 3 green onions, chopped
  • 2 teaspoons minced or chopped garlic
  • 1 tablespoon minced ginger (bottled or fresh)
  • 1 1/2 pounds lean steak (flank steak, London broil, top sirloin, etc.) trimmed of visible fat
  • Assorted vegetables, such as 10 cherry tomatoes, 1 bell pepper cut into chunks, and 10 small mushrooms*


  1. Add hoisin sauce, sherry, soy sauce, barbecue sauce, green onions, garlic, and ginger to a small bowl and whisk together well.
  2. Cut steak across the grain, on a diagonal, into 1/4-inch slices. Cut the slices into 2-inch long pieces. Place beef pieces in a 1-gallon resealable plastic bag.
  3. Pour marinade mixture over the beef and mix to coat the meat well. Seal bag and refrigerate for 2 hours or overnight.
  4. Preheat outdoor grill for high heat. Thread the steak pieces on metal skewers, alternating with vegetables.
  5. Lightly oil the grill, or coat it with canola cooking spray. Grill skewers until meat achieves desired doneness (3-4 minutes per side).

*You can partially cook mushrooms and bell pepper pieces in the microwave before threading on skewers, if desired.

6 servings (2 skewers each)

Nutritional Information:
Per serving (using flank steak and the assorted vegetable listed above): 228 calories, 25.5 g protein, 9.2 g carbohydrate, 9 g fat (3.7 g saturated fat, 4 g monounsaturated fat, 0.5 g polyunsaturated fat), 57 mg cholesterol, 2 g fiber, 500 mg sodium. Calories from fat: 38%.

© 2006 Elaine Magee

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Last Editorial Review: 4/17/2006