by The other day I walked into the supermarket and discovered 1.99 a pound thin cut New York strip steaks. Although a little thin for grilling as steaks, they were perfect for making kabobs. So I started some rice in the rice cooker and then went to creating a Asian BBQ sauce.
Asian BBQ Beef Kabobs
- 1lb beef, tender cut, sirloin, ny strip, etc
- 1 green pepper
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbs cornstarch
- 1 tbs hoisin sauce
- 1 shallot, diced
- 2 cloves garlic
- 2 tsp ginger
- 1 tsp mirin
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 2 tsp olive oil
- 1/2 tsp red pepper flake
In a sauce pan over medium heat, add the sesame oil and olive oil. Then add the garlic and ginger. Cook for a minute.
Add the soy sauce, brown sugar, mirin, hoisin sauce, sesame seeds and red pepper flakes. Mix well. Then in a small bowl combine the water and cornstarch. Then pour the cornstarch mixture into the sauce pan. Bring to a boil and then reduce to low heat. Stir until thickened. Remove from the heat and set aside. Thickening the sauce will allow the sauce to stick to the the kabobs better. Thus, giving you a nice caramelized kabob.
Cube the steak and green peppers. Then skewer with soaked bamboo skewers or metal skewers. Alternate the steak and peppers on the skewers.
Preheat your grill to medium high heat. Grill the skewers directly over the fire turning every 2-3 minutes.
Once the meat starts to brown, start brushing the bbq sauce over the skewers.
Continue to brush the meat and rotate the skewers until the glaze is caramelized. Roughly 5-8 minutes.
Serve over rice and enjoy.
