Glazed Beef Kabobs with Easy Asian Eggplant

Here is an easy dine-in option that features your favourite take-out flavours. Make with Beef Kabob Cubes or your favourite Grilling Steak: Top Sirloin, Tenderloin, T-bone, Porterhouse, Rib, Rib Eye, Strip Loin, Wing or Tri-tip.

RatingDifficultyBeginner

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Servings4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 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)

1

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

2

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.

3

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).

Ingredients

 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)

Directions

1

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

2

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.

3

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).

Glazed Beef Kabobs with Easy Asian Eggplant
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