Hoisin Beef Kabobs With Tomato Salad Food

30-MINUTE HOISIN BEEF BOWLS

Steps:

• In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
• Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
• Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
• Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
• Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
• Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
• Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
• Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

HOISIN BEEF KABOBS WITH TOMATO SALAD

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any excess fat and cut 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 30 minutes to 1 hour, turning occasionally.Remove the meat from the bag and discard the marinade. Thread the meat onto skewers. Allow to stand at room temperature for 20 to 30 minutes before grilling.TO MAKE THE SALAD: Lightly brush or spray the tomatoes with the olive oil. rill over Direct High heat until the skins are lightly charred and starting to slip off, 5 to 8 minutes, turning once halfway through grilling time. Transfer to a cutting board and carefully remove and discard the skins. Coarsely chop the tomatoes and place in a medium bowl. Add the remaining salad ingredients and stir to combine.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients. Pour the dressing over the salad and gently mix until blended. Generously brush or spray the beef kabobs with the olive oil and grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time.Spoon some of the salad onto each plate. Slide the meat onto the salad and 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.

SPICED BEEF KABOBS W/TOMATO MINT SALAD

Steps:

• Kabobs:.
• Trim beef; cut into cubes.
• In bowl, combine garlic, oil, chili powder, cinnamon, nutmeg and pepper; add beef and toss to coat. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.).
• Thread beef onto 4 metal or soaked wooden skewers; sprinkle with salt. Broil about 5 inches (12 cm) from heat or grill, covered, over medium-high heat, turning once, until browned yet still pink inside, 8 to 10 minutes.
• Salad:.
• Toss all ingredients in a bowl and let stand for 10 min before serving for flavours to mix.
• Couscous:.
• Boil broth and pour in couscous, move from heat and place a tight fitting lid on top. Fluff with fork after 5-10 minutes and when dinner is ready to be served.
• To serve - place couscous on plate, place kabob over top of couscous and spoon salad on top.

GRILLED HOISIN BEEF

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

HOISIN-GLAZED PORK KABOBS

Steps:

• Combine hoisin sauce, ketchup, chili,green onion, and ginger; set aside.
• Season pork cubes with pepper. Thread pork and pineapple onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. Continue cooking on grill until pork browns, about 8-10 minutes total cooking time.