Saturday, October 15, 2011

Korean Barbecue Beef Kabobs

These were so good! We really really enjoyed them. I am going to be making these again soon, they were that good! I got this recipe from Our Best Bites and just adapted it ever so slightly. I have to confess, Nate made this whole dinner. Since I am now in a big ugly ankle boot while I heal, he has really tried to make life easy for me. Love that man!

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices, (I only used a pound and it was perfect)
1/2 cup pear juice (a 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. vegetable oil

Combine pear juice, soy sauce, brown sugar, garlic, chili sauce, and vegetable oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator (we marinated ours for 5 1/2 hours and I loved the amount of flavoring it gave). Thirty minutes before cooking, soak your bamboo skewers in water. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

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