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Beef Stir-Fry on a Stick

A thick Asian sauce coats these tender beef and veggie kabobs that are served over rice. They’re loaded with flavor and always a hit. —Gwendolyn Lambert, Frisco City, Alabama
  • Total Time
    Prep: 20 min. Grill: 15 min.
  • Makes
    4 servings


  • 1/2 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 cups large fresh broccoli florets
  • 2 medium yellow summer squash, cut into 3/4-inch slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 pound beef tenderloin, cut into 1-inch cubes
  • Hot cooked rice


  • For glaze, in a small bowl, combine the hoisin sauce, water, oil, soy sauce, garlic and pepper flakes.
  • On four metal or soaked wooden skewers, alternately thread the broccoli, squash, red pepper and beef. Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness and vegetables are tender, basting occasionally with glaze. Serve with rice.

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Average Rating:
  • katlaydee3
    Aug 16, 2013

    Delicious kabobs! It's definitely worth the extra money to buy the beef tenderloin.

  • siouxks
    May 18, 2013

    No comment left

  • ClaraEmma
    Dec 5, 2008

    Don't be dissuaded by the seeming simplicity of this recipe, it is the best beef kabob recipe we have ever had. The meat always turns out tender and absolutely full of flavor.

  • Heather
    Jan 25, 2007

    No comment left

  • jrbrown95
    Jun 4, 2006

    No comment left