Hanoi Beef Kabobs Food

EASY BEEF KABOBS

Easy Beef Kabobs image

These easy Beef Shish Kabobs are an easy summer meal, great for entertaining!

Provided by Ashley Fehr

Time 20m

Number Of Ingredients 11

Ingredients

1 ½ pounds sirloin steak
2 bell peppers
1 large red onion
½ cup oil
¼ cup Worcestershire sauce
2 tablespoons soy sauce (low sodium)
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 teaspoon onion powder
½ teaspoon chipotle chili powder (optional, for a bit of kick)

Steps:

Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
Add steak and let marinate for at least one hour, and up to 6 hours.
If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
Preheat the grill to medium-high.
Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
Remove and let sit 5 minutes before serving.

Nutrition Facts : Calories 298 kcal, Carbohydrate 8 g, Protein 39 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 270 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

VIETNAMESE BEEF MARINADE (THIT Bò UOP)

Vietnamese Beef Marinade (Thit Bò Uop) image

Asian's rarely ever reveal secrets, especially when it comes to food or recipes. This recipe was verbally given to me by a Vietnamese girl, fabulous cook and great friend of mine. It's a very large (restaurant scale) recipe. So unless you plan on cooking for an army, reduce it to 2 cups total.(use the converter). If you want to have true Asian flavor in your beef ribs, stir-fry, steak or any other asian beef dish...this is your recipe.

Provided by Kobe Roux

Categories Steak

Time 35m

Yield 50 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow onions
2 large gingerroot (skin on)
3 tablespoons granulated garlic
3 tablespoons white pepper
1 pear (peeled and cored)
6 1/2 quarts soy sauce
8 lbs light brown sugar
8 cups white sugar
1 cup sesame oil
1 cup cooking oil
3 cups chopped green onions

Steps:

1. Puree the chopped yellow onion, ginger root and pear in a robot coupe or food processor. Over medium heat, add cooking oil and bring to temperature Add the onion, ginger and pear. Cook until slightly brown.
2. Add the garlic and white pepper, mix well.
3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
4. Add both brown and white sugar, cook until granuals are disolved.
5. Add green onion and cool to room temperature.
6. Store for up to a week or marinate beef for up to 24-hrs.
7. Discard used marinade.
8. 1 cup will marinate up to 10 steaks.

Nutrition Facts : Calories 577, Fat 8.9, SaturatedFat 1.2, Sodium 8471.4, Carbohydrate 113.9, Fiber 1.8, Sugar 105.7, Protein 16.3

HANOI BEEF KABOBS

Hanoi Beef Kabobs image

Number Of Ingredients 14

Ingredients

FOR THE MARINADE:
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
1 tablespoon Asian fish sauce
1 tablespoon grated fresh ginger
1 tablespoon granulated sugar
2 teaspoons minced garlic
1 teaspoon , minced serrano chile, , with seeds
2 pounds top beef sirloin steaks
2 bunches green onions, (white part only), cut into 1 1/2-inch pieces

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Cut the sirloin into 1 1/4 inch cubes. Place the cubes in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally.Remove the meat from the bag and discard the marinade. Skewer the meat alternately with the onions, threading the onions cross wise. Allow the kabobs to stand at room temperature for 20 to 30 minutes before grilling.Grill the kabobs over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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