Ginger Beef And Carrot Kabobs Recipes

Steps:

• Place the cut up meat in a shallow dish. Combine oil and next 8 ingredients; stirring well. Pour marinade over meat. Cover and marinate in the refrigerator for 8 hours.
• Remove the meat from the marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
• Alternate meat and veggies on skewers. Grill over medium-hot coals for 10 to 12 minutes or to desired degree of doneness, turning and basting frequently with the reserved and heated marinade.

Steps:

• Cut beef into 1" cubes; trim fat.
• Combine marinade ingredients.
• (Can use large resealable plastic bag for easy marinading& cleanup) Place beef in marinade, turn to coat; refrigerate 1-4 hrs.
• Cut bell peppers into 1" pieces.
• Brush/spray peppers and mushrooms with vegetable oil/spray.
• Remove beef from marinade and discard marinade.
• Alternate beef, peppers, and mushrooms on skewers.
• Grill 15-20 minutes over medium grill (approx 375F) to desired doneness.

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.