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.
Servings: 4 people
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
Instructions
- Soak bamboo skewers in water for at least 30 minutes (if using bamboo instead of metal).
- Cut all meat and vegetables into 1-inch pieces. Leave water chestnuts whole.
- In a medium bowl, combine hoisin sauce, vegetable oil, soy sauce, minced garlic, and crushed red pepper. Mix until combined.
- Skewer meat by alternately adding beef and vegetables. Be careful when skewering water chestnuts - pierce at a 90 degree angle to avoid splitting.
- Place skewers on a tray and coat thoroughly with marinade, rotating to fully coat meat and veggies.
- Preheat grill to high heat.
- 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.
- Remove from grill and let rest for 2-3 minutes before serving.
- 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.