Beef: Tea-Marinated Beef Vegetable Kebabs

posted by Terrytx 05-01-101 6:50 AM

* Exported from MasterCook *
Tea-Marinated Beef Vegetable Kebabs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1 pound) beef tenderloin, cut in 24 (1-inch) pieces
2 tablespoons low sodium soy sauce
1 tablespoon minced peeled fresh lemongrass or 2 teaspoons grated lemon rind
1 tablespoon hot chili oil
1 tablespoon lemon juice
2 teaspoons loose green tea or 2 green tea bags, opened
3 cloves galrlic, minced
1 serrano chili, seeded and minced
1 yellow squash, halved lengthwise and sliced in 8 (1-inch) pieces
1 large onion, cut in 8 wedges
8 large cherry or grape tomatoes
cooking spray
4 cups hot cooked long-grain rice
1/2 cup Tea Sauce for All Occasions (see recipe)


Combine beef, soy sauce, lemongrass, chili oil, lemon juice, green tea, garlic and minced chili in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 24 hours. Remove the beef from bag and discard marinade.

Prepare grill or broiler.

Thread 6 tenderloin cubes, 2 squash pieces, 2 onion wedges and 2 tomatoes onto each of 4 (12-inch) skewers. Place kebabs on grill rack or broiler pan coated with cooking spray; grill for 10 minutes or until desired degree of doneness. Serve the kebabs with the Tea Sauce for All Occasions.

Yield: 4 servings 485 cal, 13.5g fat, 30g pro, 59.4g carb, 3g fiber, 71mg chol, 5.6mg iron, 279mg sod.

Source: Cooking Light-3/01



* Exported from MasterCook *
Tea Sauce for All Occasions
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Oriental Sauces And Gravy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup boiling water
2 teaspoons loose green tea or 2 green tea bags, opened
3 tablespoons minced fresh chives or green onions
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh peeled ginger
1/4 teaspoon minced seeded hot red chili pepper
1/8 teaspoon salt
3 cloves garlic, minced

Combine the boiling water and green tea in a bowl; cover and steep for 3 minutes. Remove the tea bags or strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add minced chives and remaining ingredients to the tea. Cover and chill for 30 minutes.

Yield: 1 cup (serving size: 2 tablespoons) 38 cal, 3.4g fat, 0.3g pro, 1.9g carb, 0mg chol, 97mg sod.

Note: This multipurpose sauce is great with a variety of dishes. Brush it on pork loin or salmon before baking, use it as a dipping sauce for dumplings or pot stickers, or try it as a salad dressing. Despite the high fat percentage (mostly because of the olive oil), the sauce is low in fat grams and overall calories.

Source: Cooking Light-4/01

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line