Asian Beef Kabobs

The other day I went to the store and they had sirloin steaks on sale. So I picked a few up. I wanted to try something new so I decided to make Asian Style Beef Kabobs. I wanted to do a skewer that was reminiscent of a Stir-fry. So I skewered broccoli, whole water chestnuts, peppers and onions. Then I created a nice marinade that was thick and could grab onto the meat and vegetables. This was a great meal. The meat and veggies came out perfect.

Served over steamed rice, this was the perfect meal.

Instructions

Cut all of the meat and vegetables into 1-inch pieces. Leave the water chestnuts whole.

In a medium bowl, combine the hoisin, vegetable oil, soy sauce, garlic and crushed red pepper. Mix until combined and then set aside.

Now it is time to skewer. If you are using bamboo skewers you need to soak them for at least 30 minutes. If you are using metal skewers they are good to go. I prefer wide metal skewers as they prevent the meat from spinning when you flip them. However, in this instance the wide skewers were too wide for the water chestnuts and just split them in two. The small metal skewers worked perfectly.

Skewer the meat by alternately adding the meat and veggies. Be careful when skewering the water chestnuts. If you do not skewer them at a perfect 90 degree angle they break. It may take a few tries to get this right. Once you get it, you will be set.

Once all of the skewers are made, place them on a tray and slather them with the marinade. Make sure to rotate the skewers to fully coat the meat and veggies.

Side note – Cover the sheet pan/tray with aluminum foil or plastic wrap and then slather the skewers. That way you can take the meat to the grill. Remove the aluminum foil and carry the cooked meat back to the house. This gets around the raw meat on the tray and further makes your grilling life easier as you only need one tray. This tip works for raw meat every time you grill.

Place the meat on a grill preheated to high heat.

Rotate the meat and grill for roughly 3-4 minutes a side. This varies based on the thickness of your steak pieces, but as always cook to the doneness that you desire. I found that 3-4 minutes per side cooked the steak perfectly and allowed the veggies to get nice grill lines.

Remove from the grill and let sit for a couple minutes before serving.

Serve over steamed rice for a great meal.

These were super tasty kabobs. They were perfect over rice without any extra sauce.

Asian Beef Kabobs

Grilled beef and vegetable kabobs with an Asian-inspired hoisin marinade. Tender beef sirloin with broccoli, water chestnuts, peppers, and onions. Perfect served over steamed rice.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 1/2 cup hoisin sauce
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 cloves garlic minced
• 1/2 teaspoon crushed red pepper
• 1 red or green bell pepper cut into 1-inch pieces
• 1 red onion cut into 1-inch pieces
• 1 can whole water chestnuts drained
• 2 cups broccoli florets
• 1 pound beef sirloin cut into 1-inch pieces
• 8 bamboo skewers soaked or 6 metal skewers
• Steamed rice for serving

Method

 

1. Soak bamboo skewers in water for at least 30 minutes (if using bamboo instead of metal).
2. Cut all meat and vegetables into 1-inch pieces. Leave water chestnuts whole.
3. In a medium bowl, combine hoisin sauce, vegetable oil, soy sauce, minced garlic, and crushed red pepper. Mix until combined.
4. Skewer meat by alternately adding beef and vegetables. Be careful when skewering water chestnuts – pierce at a 90 degree angle to avoid splitting.
5. Place skewers on a tray and coat thoroughly with marinade, rotating to fully coat meat and veggies.
6. Preheat grill to high heat.
7. Place skewers on grill and cook for 3-4 minutes per side, rotating occasionally, until beef reaches desired doneness and vegetables have nice grill marks.
8. Remove from grill and let rest for 2-3 minutes before serving.
9. Serve over steamed rice.

Notes

Metal skewers are preferred as they heat up and cook the meat from the inside. If using bamboo skewers, soak them for at least 30 minutes to prevent burning. Cover your tray with foil or plastic wrap before marinating for easy transport to and from the grill. Water chestnuts are delicate and require a perfect 90 degree angle when skewering.