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Beef and Bell Pepper Kebabs

Photo: Steven Devries; Food Styling: Blakeslee Wright Giles; Prop Styling: Claire Spollen
Yield Serves 4 (serving size: 2 kebabs)


  • 1/4 cup lower-sodium soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced peeled fresh ginger
  • 3/4 teaspoon five-spice powder
  • 1/8 teaspoon ground red pepper
  • 2 (8-ounce) sirloin steaks, cut against the grain into 1/4-inch-thick strips
  • 2 red or yellow bell peppers, seeded and cut into 1-inch pieces
  • Cooking spray
  • 1 teaspoon sesame seeds, toasted

Nutrition Information

  • calories 173
  • fat 5.2 g
  • satfat 1.8 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 24 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 60 mg
  • iron 2 mg
  • sodium 316 mg
  • calcium 33 mg

How to Make It

  1. Combine first 7 ingre­dients, stirring with a whisk. Add beef; let stand 15 minutes. Remove beef from marinade; discard marinade. Thread beef and peppers onto 8 (8-inch) skewers.

  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add kebabs to pan; grill 3 minutes on each side or until desired degree of doneness. Sprinkle with sesame seeds.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit