Beef & Broccoli Kabobs

by Heather Belcher

I just love how pretty they look! I took this pic when Scott was sprinkling them with salt. Funny how the camera caught it.

Prep Time: 35 minutes

Cooking Time: 20 minutes

Makes: 4 servings

½ cup bottled hoisin sauce
3 Tbsp water
2 Tbsp cooking oil
1 Tbsp soy sauce
1 clove garlic, minced
¼ tsp. crushed red pepper
1 red bell pepper, cut into 1 inch pieces
2 – 3 cups large broccoli florets
1 cup of 1 inch pieces yellow summer squash (optional)
1 lb. beef steak (such as tenderloin, sirloin, or top loin), cut into 1 inch pieces.
Wooden skewers

Directions:

Heat outdoor grill (or indoor grill). Soak 4 – 8 wooden skewers in water for 30 minutes. In small bowl, combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper, set aside.

On soaked skewers, alternately thread red pepper, broccoli, squash (if desired), and steak pieces. Brush with some of the hoisin sauce mixture.

Grill until meat is cooked to desired doneness, turning and basting with hoisin sauce halfway through cooking time.

These were quite yummy. I added pineapple, since there a few things better than grilled pineapple. The sauce was great, but a tad bit spicy. My kids noticed, but didn’t complain a ton. I did finally have to come to grips with the fact that my kids are not the great vegetable eaters that I had hoped. They really will only eat boring veggies – ie green beans, peas, carrots, corn, celery, and broccoli. No peppers, squash, zucchini, cauliflower or anything else more exotic. So I think when I make these again, I will probably do more meat, less veggies and then maybe serve a boring veggie on the side.