Glazed Beef Kabobs with Easy Asian Eggplant - Canadian Beef | Canada Beef

Glazed Beef Kabobs with Easy Asian Eggplant

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Glazed Beef Kabobs with Easy Asian Eggplant

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Serving: 4


¼ cup (50 mL) hoisin sauce

¼ cup (50 mL) soy sauce

¼ cup (50 mL) ketchup

1 tbsp (15 mL) maple syrup

1 tbsp (15 mL) minced fresh ginger-root

1 tbsp (15 mL) garlic

1 lb (0.45 kg) Kabob Cubes or Beef Grilling Steak (e.g. Top Sirloin, Strip Loin, etc), 1-inch (2.5 cm) thick, cut into kabob cube pieces.

½ tsp (2 mL) Chinese five-spice powder

Salt and pepper to taste

3 small (mini) eggplants, sliced ½-inch (1 cm) thick

Toasted sesame seeds (optional)


Combine hoisin, soy sauce, ketchup, maple syrup, ginger-root and garlic. Divide mixture into 2 equal portions.

Season beef cubes all over with Chinese five-spice powder and salt and pepper to taste; thread onto skewers. Grill over medium-high heat 6 to 8 minutes, turning at least twice for medium-rare doneness, basting with 1 portion of the sauce mixture near end of cooking. Discard any remaining sauce that was used to baste the meat.

Meanwhile, place eggplant slices on grill in single layer; with clean basting brush, lightly baste upper side with the reserved second portion of sauce. Grill 2 minutes; turn and baste lightly. Cook 2 to 3 minutes until just softened; transfer to serving bowl and drizzle with any remaining eggplant basting sauce. Serve with beef kabobs; garnishing with sesame seeds (if desired).