Oriental Style Beef Kabobs Food

GRILLED ASIAN BEEF KEBABS OVER RICE

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.

ASIAN BEEF SKEWERS

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.

SIRLOIN KEBABS WITH SOUTHEAST-ASIAN-STYLE SPICE PASTE

Steps:

• Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
• Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
• Prepare grill for direct-heat cooking with medium-hot charcoal.
• Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
• Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

ASIAN BEEF KABOBS

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.

FIVE-SPICE BEEF KABOBS

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.

KOREAN BEEF KABOBS (ASIAN)

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.