GRILLED ASIAN BEEF KEBABS OVER RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings (with additional beef for another meal)
Number Of Ingredients 10
Steps:
- Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
- Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
- Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.
SWEET-AND-SPICY BEEF KEBABS
Flavorful tri-tip soaks up a delicious sweet and spicy soy marinade, and is then grilled on skewers with nicely charred onion and scallion in this easy recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
- Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.
ASIAN BEEF SKEWERS
Ginger flavored beef skewers are excellent as an appetizer as well as an entree.
Provided by Vivian Chu
Categories 100+ Everyday Cooking Recipes
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
- Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
- Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
- Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g
ASIAN BEEF KABOBS
This serves 16 as an appetizer or 4 as a main course. This can be done on the grill also. Time does not include marinating time. From the Texas Beef Council's website.
Provided by Sandyg61
Categories Steak
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
- Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
- Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.
- Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
- Remove beef from marinade and discard marinade.
- Alternately thread beef (weaving back and forth) and green onion onto skewers.
- Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
- Brush kabobs with reserved marinade during last 2 minutes.
KOREAN BEEF KABOBS (ASIAN)
I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.
Provided by Pokey in San Antonio
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
- Chop the scallions (just the white part) and mince the garlic.
- Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
- Marinate the meet for at least 12 hrs (24 is best).
- Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
- Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.
PERSIAN BEEF KEBABS
Provided by Aida Mollenkamp
Categories main-dish
Time 12h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
- Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
- When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
- Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.
SYRIAN BEEF KABOBS
Make and share this Syrian Beef Kabobs recipe from Food.com.
Provided by chia2160
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients but oil, lemon wedges, pita and salad in a bowl, and knead very well into a paste.
- Hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. (You can also just form meat into eight patties.).
- Lay finished skewers on a sheet pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. Refrigerate at least 1 hour.
- Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.
- When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total. Serve hot with lemon wedges and pita that has been warmed on the grill. Put a few spoonfuls of salad in each pita with meat.
Nutrition Facts : Calories 597.9, Fat 42, SaturatedFat 13.9, Cholesterol 154.2, Sodium 1442.3, Carbohydrate 11.4, Fiber 3.3, Sugar 3.5, Protein 45.1
ASIAN BEEF SKEWERS
Make and share this Asian Beef Skewers recipe from Food.com.
Provided by Boomette
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix garlic, ginger, soy sauce, vinegar, oil and sugar. Remove the fat from the steak and cut the meat in dices of 1 inch. Add beef to the marinade and let rest for 10 minutes.
- On metal skewers or presoaked bamboo skewers, thread beef cubes by alternating with green onion. Set the barbecue to medium high. Brush the beef skewers with the marinade and put on a oiled grill of the barbecue. Close cover and cook about 10 minutes or until beef is grilled but still pink inside (flip the skewers 3 times during cooking time).
Nutrition Facts : Calories 273.4, Fat 16.8, SaturatedFat 6.2, Cholesterol 85.2, Sodium 568.6, Carbohydrate 5.1, Fiber 1.1, Sugar 1.6, Protein 24.9
FIVE-SPICE BEEF KABOBS
Our simple Asian-inspired kabobs are delicious served with a homemade mint-yogurt dip. If you don't have Chinese five-spice powder on hand, chili powder works just as well. Budget dinner price: $2.43 per serving.
Provided by ElizabethKnicely
Categories Lime
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In a medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
- For charcoal or gas grill, grill kabobs on rach of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
- Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 teaspoon peel. Juice the lime. Stir peel and 1 tablespoon juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
- Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
- SERVING SUGGESTION:.
- Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
- NOTE:.
- *If using wooden skewers, soak in water 30 minutes before grilling.
- CHANGE UP:.
- Another time substitution bottled barbecue sauce and chili powder for the soy sauce and Chinese five-spice powder. Substitute sour cream and cilantro for the yogurt and mint.
Nutrition Facts : Calories 243.6, Fat 10.6, SaturatedFat 4.4, Cholesterol 91.8, Sodium 327.5, Carbohydrate 4.3, Fiber 1, Sugar 0.7, Protein 31.9
ASIAN PORK KABOBS
Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. My recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper., Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts :
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