Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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

Christine Burns Rudalevige
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

419 calories; fat 14g; saturated fat 2.7g; mono fat 4.5g; poly fat 3.1g; protein 28g; carbohydrates 46g; fiber 4g; cholesterol 60mg; iron 3mg; sodium 653mg; calcium 53mg; sugars 9g; added sugar 6g.
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