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.

Asian Beef Kabobs

• 1/2 cup hoisin sauce
• 2 tbs vegetable oil
• 2 tbs soy sauce
• 2 cloves garlic, minced
• 1/2 tsp 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
• Steamed rice
• 8 bamboo skewers (soaked) or 6 metal skewers
  

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.