Thai Beef Kabobs With Garden Vegetable Saute

Time to fire up those barbecue grills! Eat Up Slim Down’s Thai Beef Kabobs are flavored with a delicious, sweet-and-sour marinade. Enjoy the kabobs alongside the simple Garden Vegetable Saute for a tasty, summertime meal.

under 2 hour 30 mins
lunch dinner

Ingredients for servings


  • 2 tablespoons Lemon Juice

  • 1 tablespoon Reduced-Sodium Soy Sauce

  • 1 tablespoon Brown Sugar packed

  • 1 tablespoon minced Garlic

  • 1 teaspoon Red Pepper Flakes

  • 1 teaspoon Ground Black Pepper

  • 1 Beef Chuck trimmed of fat and cut into 2″ cubes

  • 1 cup Zucchini julienned

  • 0.5 cup Scallions sliced

  • 0.5 cup Corn Kernels

  • 0.5 cup Green Beans sliced

  • 1 tablespoon Olive Oil

  • pint pint Cherry Tomatoes halved (1 cup)

  • 1 tablespoon fresh Parsley or Cilantro minced


  • Mix the lemon juice, soy sauce, brown sugar, garlic, pepper flakes, black pepper, and beef in a resealable plastic bag. Refrigerate for 2 hours.

  • Preheat the grill or broiler. Drain the beef, reserving the marinade. Thread the beef onto 8 skewers. Grill or broil the kabobs 4″ from the heat for 12 to 15 minutes, or until the beef is lightly browned on all sides and no longer pink in the center (check by inserting the tip of a sharp knife into 1 beef cube).

  • Meanwhile, coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the zucchini, scallions, corn, beans, and oil. Cook, stirring, for 5 minutes, or until the beans are crisp-tender. Add the tomatoes and 2 tablespoons of the reserved marinade (discard any remaining marinade); cook, stirring occasionally, for 2 minutes. Add the parsley. Serve with the beef.

Clap if you liked this recipe!
4.5 40