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Glazed Beef Skewers with Ginger Slaw

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 skewers, 2/3 cup rice, and 2/3 cup slaw)

Have your little helpers mix up the glaze, while older kids can help skewer the beef.  

Ingredients

  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 3 cups packaged coleslaw
  • 2 tablespoons dark sesame oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon chopped red chile pepper
  • 3/8 teaspoon kosher salt, divided
  • 4 green onions, diagonally cut into 1/2-inch pieces
  • Cooking spray
  • 1 pound sirloin steak, cut into 1/4-inch-thick slices
  • 2 (8 1/2-ounce) pouches precooked brown basmati rice

Nutrition Information

  • calories 419
  • fat 14 g
  • satfat 2.7 g
  • monofat 4.5 g
  • polyfat 3.1 g
  • protein 28 g
  • carbohydrate 46 g
  • fiber 4 g
  • cholesterol 60 mg
  • iron 3 mg
  • sodium 653 mg
  • calcium 53 mg
  • sugars 9 g
  • Est. Added Sugars 6 g

How to Make It

  1. Combine the first 4 ingredients in a saucepan over medium heat; bring to a boil. Cook 10 minutes or until reduced to 1/4 cup, stirring frequently.

  2. Combine coleslaw, oil, juice, sugar, ginger, chile, 1/4 teaspoon salt, and onions in a bowl; toss.

  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Thread beef evenly onto 8 (8-inch) skewers. Arrange skewers on pan; cook 2 minutes on each side or until desired degree of doneness. Brush soy sauce mixture over skewers; sprinkle with remaining 1/8 teaspoon salt. Heat rice according to package directions. Serve skewers over rice with slaw.