Hoisin-Ginger Filet Mignon Skewers

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Serves 6.
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All you need:

2 pounds filet mignon
2 medium red bell peppers
1 large summer squash
2 medium white onions
16 bamboo or wooden skewers
2/3 c. hoisin sauce
2/3 c. Hy-Vee soy sauce
6 tbsp Hy-Vee Select olive oil
4 tbsp minced fresh ginger
2 tbsp chopped fresh thyme
4 cloves garlic, minced
2 tsp Hy-Vee black pepper
2 tsp lemon juice
1 tsp Hy-Vee salt
3 c. hot cooked wild rice

All you do:

Cut the beef into 1-1/2-inch cubes. Cut bell peppers, summer squash and onion into 1-1/2-inch pieces. Thread the meat and vegetables onto skewers; keep a little space between the pieces so they grill more evenly.
For glaze, whisk together hoisin sauce, soy sauce, olive oil, ginger, thyme, garlic, black pepper, lemon juice and salt. Reserve half the mixture to serve with the skewers. Paint the skewers with some of the remaining mixture.
Preheat grill for direct cooking to medium heat. Grill skewers 6 to 8 minutes for medium-rare beef (145 degrees) or 10 to 12 for medium (160 degrees), turning once and brushing skewers frequently with glaze.
Remove skewers from grill. Let rest 5 minutes before serving. Serve with reserved glaze over wild rice.


Nutrition information per serving:
Calories: 560
Carbohydrate: 46g
Cholesterol: 100mg
Dietary Fiber: 4g
Fat: 25g
Protein: 40g
Saturated Fat: 6g
Sodium: 3510mg
Sugar: 19g
Trans fats: 0g

Daily nutritional values:
30% vitamin A
110% vitamin C
8% calcium
20% iron