Skip to Content

Orange Thai Beef Skewers + Orzo with Peppers and Asparagus

I can’t emphasize enough how much I love to grill during the warmer months. Little mess, easy prep, fast cooking (usually) – this is a great way for me to go during the week when we’re busy, leaving the more time consuming meals for the weekend.

Colored bell peppers were on sale 4/$5 last week at Sunflower, so I grabbed a few in different colors. They’re versatile enough that I can always find something to use them for and they’re great for snacking on because they’re so sweet. Asparagus was also on sale, so I grabbed a bunch figuring that it might be the last time we see it on sale because we’re officially experiencing summer now.

I love having enough fresh produce on hand that I’m able the throw something like this orzo pasta side dish together and actually have the ingredients! I’m counting the days till I am able to pick the tomatoes and peppers from my garden. Lots and lots of green tomatoes, and just a few red ones. At last count I had 12 bell peppers (from plants of varying color), but they’re aren’t quite ready to harvest.

This was an excellent meal! The marinade was done during some “down time” in the afternoon. I also chopped all the veggies ahead of time. It’s great when I’m organized enough to do the prep work early on before the dreaded 4-6 pm time where everyone is cranky and ready for the day to be over (including me!). Instead of whining through the “bewitching hour,” the kids and I were able to go over to a friends house for some music circle playtime. When we got home, all I had to do was thread the skewers, throw the orzo dish together, and grill the meat.

 

 

thai beef kebabs

Orange Thai Beef Skewers

Yield: 6 servings
Prep Time: 4 hours
Cook Time: 5 minutes
Total Time: 4 hours 5 minutes

This is a great meal for so many reasons. Not just the flavor, but cooking outside with little cleanup, plus you can prep ahead and marinade so you are ready to go whenever!

Ingredients

  • 1 orange
  • 1/4 c soy sauce
  • 1/4 c rice wine vinegar
  • 1 Tbs honey
  • 1 Tbs sesame oil
  • 1 1/2 tsp fresh ginger, minced
  • 1 tsp coriander
  • 4 cloves garlic
  • 2 tsp chili garlic sauce
  • 1 1/2 lb flank steak

Instructions

  1. Zest and juice the orange, adding to a medium bowl. Add remaining ingredients through the chili sauce. Whisk to combine. Slice the steak into 1/4 inch strips, cutting across the grain. Add the steak to a Ziploc bag, pour the marinade over, and seal the bag. Allow to marinate in the refrigerator for at least 4 hours.
  2. When you’re ready to cook the meat, preheat the grill. Then take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, like you’re stitching. In order for them to cook evenly, stretch the meat out a bit.
  3. Place skewers on the grill, turning after 3 minutes. These cook very fast, so don’t turn your back. It’s best to have everything else ready (side dishes, family standing by, table set) when you put these on the grill.

Notes

slightly adapted from Our Best Bites

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 273Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 90mgSodium 680mgCarbohydrates 8gFiber 1gSugar 5gProtein 33g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Orzo with Peppers and Asparagus

Orzo with Peppers and Asparagus

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

I love this really versatile side dish, You can serve it hot when it's ready and you can bet the leftovers are exceptional, whether they are served cold or room temp.

Ingredients

  • 1 1/4 c orzo pasta
  • 1 Tbs extra-virgin olive oil, divided
  • 1/2 c thinly sliced red bell pepper
  • 1/2 c thinly sliced yellow bell pepper
  • 1/2 c thinly sliced orange bell pepper
  • 2 Tbs minced garlic
  • 1 lb. asparagus, ends trimmed and cut in thirds
  • 2 tsp soy sauce
  • 1/2 tsp fresh ginger, minced
  • 1 tsp sesame seeds
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.
  2. Meanwhile, heat olive oil in a large frying pan over high heat. Add peppers, garlic, ginger, soy sauce, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.
  3. Add warm pepper mixture to cooked orzo, sesame seeds, salt, and pepper, stirring well.

Notes

adapted from Sunset

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 120Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 401mgCarbohydrates 20gFiber 3gSugar 2gProtein 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Kiwi-Lime Bars with Macadamia Nut Crust
Previous
Kiwi-Lime Bars with Macadamia Nut Crust
Too Many Cookies, by Emily Franklin
Next
Too Many Cooks - Book Review and Giveaway

Joy

Thursday 31st of March 2011

LOVED this recipe! Made it tonight for dinner. It is so crisp and delicious. A perfect spring meal!