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Asian Beef and Scallion Bites


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  • 3 Tbsp low-sodium soy sauce
  • 1 tsp minced garlic
  • 1 tsp ginger root, fresh, grated
  • 1 tsp honey
  • 12 oz lean sirloin beef, cut into twenty-four 1-inch cubes
  • 2 spray(s) cooking spray
  • 8 medium scallion(s), white and light green parts only, cut into twenty-four 1-inch pieces


Servings 8
Preparation time 12mins
Cooking time 19mins


Step 1

In a cup, stir together soy sauce, garlic, ginger and honey; pour all but 1 tablespoon soy mixture into a resealable plastic bag (or glass bowl). Add beef to bag (or bowl); seal bag and turn to coat beef (or stir beef in bowl and cover). Refrigerate beef for at least 6 hours but up to 24 hours.

Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add scallions and increase heat to high; cook scallions, tossing gently, until light golden in spots, but still bright green, about 3 minutes. Remove scallions to a plate; drizzle with reserved tablespoon of marinade and set aside.

Off heat, coat same skillet with cooking spray; heat over medium heat. Add beef; discard marinade. Increase heat to medium-high and cook beef, flipping occasionally, until cooked through and lightly browned on all sides, about 4 minutes.

To serve, skewer 1 piece beef and 1 piece scallion on each of 24 wooden tooth picks or small skewers. Yields 3 skewers per serving.

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