Chinese Five Spice Beef Kabobs
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 211.7
- Total Fat: 8.9 g
- Cholesterol: 59.5 mg
- Sodium: 445.1 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.1 g
- Protein: 28.4 g
View full nutritional breakdown of Chinese Five Spice Beef Kabobs calories by ingredient
Introduction
Low Carb, Low Calorie, Low Fat Low Carb, Low Calorie, Low FatNumber of Servings: 5
Ingredients
-
21 oz Flank Steak
3 tbsp Kikkoman Lite Soy Sauce
2 tsp Chinese Five-Spice Powder
6 oz Fage Greek Yogurt Total 0%
1 tbsp Snipped Fresh Mint
1 tsp Lime Peel
2 tsp Lime Juice
Directions
Thinly slice steak across grain. If necessary, flatten slices with a meat mallet to 1/4-inch thickness.
In small bowl combine soy sauce, and five-spice powder. Place the mixture and flank steak into a gallon size zip top bag. Make sure the mixture has evenly coasted over both sides of the steak and refrigerate for at least 6 hours.
After the allotted time has passed, remove steak from the zip top bag and discard remaining mixture. Thread the steak slices onto skewers (soak wooden skewers in water for 30 minutes before threading).
Place skewered steak on grill, cover and grill for 2 - 3 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Flank steak is best eaten medium rare; well done will make it too tough. For medium rare cook until internal temp is 145 degrees F and for medium 160 degrees F.
Meanwhile, in small bowl combine yogurt, snipped mint, grated lime peel and lime juice.
Serve kabobs with yogurt sauce and lime wedges. Top with additional fresh mint.
Serving Size: Makes 5 servings
In small bowl combine soy sauce, and five-spice powder. Place the mixture and flank steak into a gallon size zip top bag. Make sure the mixture has evenly coasted over both sides of the steak and refrigerate for at least 6 hours.
After the allotted time has passed, remove steak from the zip top bag and discard remaining mixture. Thread the steak slices onto skewers (soak wooden skewers in water for 30 minutes before threading).
Place skewered steak on grill, cover and grill for 2 - 3 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Flank steak is best eaten medium rare; well done will make it too tough. For medium rare cook until internal temp is 145 degrees F and for medium 160 degrees F.
Meanwhile, in small bowl combine yogurt, snipped mint, grated lime peel and lime juice.
Serve kabobs with yogurt sauce and lime wedges. Top with additional fresh mint.
Serving Size: Makes 5 servings
