Korean Beef Kabobs

Stewing Beef on the barbecue – who would have thought you could do that! You have to try this recipe to believe it!

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Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1/4 cup (50 mL) soy sauce
 1 green onion, chopped
 2 tbsp (30 mL) vegetable oil
 2 tbsp (30 mL) sherry
 2 tbsp (30 mL) cornstarch
 1 tbsp (15 mL) packed brown sugar
 1 tsp (5 mL) grated ginger root
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) sweet Asian chili sauce
 1 lb (500 g) Beef Stewing Cubes, trimmed

1

Combine soy sauce, onion, garlic, vegetable oil, sherry, cornstarch, brown sugar, ginger root, sesame oil and chili sauce in large sealable freezer bag. Add beef.

2

Marinate in refrigerator for 30 to 60 minutes. Discard marinade and thread meat onto soaked wooden skewers.

3

Grill in closed barbecue over medium-high heat (400°F/200°C) for 4 to 5 minutes on both sides or until browned but slightly pink inside.

Ingredients

 1/4 cup (50 mL) soy sauce
 1 green onion, chopped
 2 tbsp (30 mL) vegetable oil
 2 tbsp (30 mL) sherry
 2 tbsp (30 mL) cornstarch
 1 tbsp (15 mL) packed brown sugar
 1 tsp (5 mL) grated ginger root
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) sweet Asian chili sauce
 1 lb (500 g) Beef Stewing Cubes, trimmed

Directions

1

Combine soy sauce, onion, garlic, vegetable oil, sherry, cornstarch, brown sugar, ginger root, sesame oil and chili sauce in large sealable freezer bag. Add beef.

2

Marinate in refrigerator for 30 to 60 minutes. Discard marinade and thread meat onto soaked wooden skewers.

3

Grill in closed barbecue over medium-high heat (400°F/200°C) for 4 to 5 minutes on both sides or until browned but slightly pink inside.

Korean Beef Kabobs
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