Asian Beef Skewers

Servings 6 people


  • 1/2 cup low sodium soy sauce
  • 1/2 tablespoon sesame oil
  • 1/3 cup lime juice
  • 1 teaspoon lime zest
  • 1/2 tablespoon sesame seeds
  • 1 tablespoon diced jalapeño
  • 3 tablespoons light brown sugar
  • 1 cup chopped green onions divided
  • 4 cloves garlic pressed
  • 1 tablespoon grated fresh ginger
  • 1 1/2 pounds beef chuck roast trimmed and cut into 1-inch cubes
  • olive oil
  • 2 medium red onions cut into large wedges
  • 4 medium green bell peppers de-seeded, de-ribbed and cut into large squares
  • 6 portobello mushroom caps halved
  • 4 cups baby spinach
  • bamboo skewers or metal


  • DO-AHEAD TIP: Marinate beef overnight or for at least 2 hours (see recipe). If using bamboo skewers, soak them in water for 30 minutes before using, to prevent burning on the grill.
  • In a large zipper-topped plastic bag, combine first 10 ingredients (soy sauce through gingerroot); shake well to blend.
  • Add beef cubes, seal bag and shake well to coat. Refrigerate overnight or for at least 2 hours. Preheat outdoor or indoor grill to HIGH and lightly coat grill grate with olive oil.
  • Alternately thread beef cubes, onion wedges, bell pepper squares and mushroom halves onto skewers; grill for 10 to 15 minutes (turning skewers occasionally to cook evenly) or until beef reaches desired level of doneness.
  • Serve hot skewers over baby spinach and enjoy!


SERVING SUGGESTION: Serve wild rice pilaf on the side. VEGETARIAN: Replace beef with additional portabella mushrooms. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure soy sauce is gluten-free. NUTRITION: Per Serving: 242 Calories; 6g Fat; 23g Protein; 28g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 881mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Points: 6
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