Almond Beef Kebabs
- Ready In:
- 40mins
- Ingredients:
- 20
- Yields:
-
4 skewers
- Serves:
- 2
ingredients
- 3⁄4 lb top sirloin steak, cut into 16 cubes
- 1 bell pepper, deveined and cut into 8 wedges
- 1 red onion, cored and cut into 12 wedges
-
Marinade
- 1 large egg white, beaten
- 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon hoisin sauce
-
Coating
- 1⁄4 cup unsalted roasted almonds, ground very fine
- 3 tablespoons panko breadcrumbs
-
Sauce
- 1 teaspoon hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 g Splenda sugar substitute (1 pkt)
-
Equipment
- 4 skewers (soaked if wood)
- baking sheet (with a wire rack that fits inside)
- aluminum foil
- cooking spray
-
To Serve
- whole grain rice
directions
- Beat together egg white and seasoning. Combine with steak chunks and allow to marinate at least 30 minutes.
- Preheat oven to 425°F Coat rack in cooking spray and place in foil line baking sheet.
- Combine almonds and panko in a zip top bag, add steak chunks and toss to combine. Discard marinade.
- Thread skewers beginning and ending with peppers and alternating steak and onions between. Place on rack and bake 18-20 minutes until lightly browned. (medium rare-medium if straight out of fridge). Let rest about 5 minutes.
- Combine remaining hoisin, soy sauce, vinegar, citrus juice, and splenda. (You may substitute 1 T honey for splenda). It may need to be gently warmed in the microwave to reach drizzling consistency.
- Unskewered over a bed of brown rice and drizzle with sauce.
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