by The other day I walked into the supermarket and discovered 1.99 a pound thin cut New York strip steaks. Â Although a little thin for grilling as steaks, they were perfect for making kabobs. Â 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. Â Then add the garlic and ginger. Â Cook for a minute.
Add the soy sauce, brown sugar, mirin, hoisin sauce, sesame seeds and red pepper flakes. Â Mix well. Â Then in a small bowl combine the water and cornstarch. Â Then pour the cornstarch mixture into the sauce pan. Â Bring to a boil and then reduce to low heat. Â Stir until thickened. Â Remove from the heat and set aside. Â Thickening the sauce will allow the sauce to stick to the the kabobs better. Â Thus, giving you a nice caramelized kabob.
Cube the steak and green peppers. Â Then skewer with soaked bamboo skewers or metal skewers. Â 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. Â Roughly 5-8 minutes.
Serve over rice and enjoy.
