Korean Beef Kabobs Asian Recipes

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Steps:

• Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
• Marinate pork in the refrigerator for 2 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
• Bake in the preheated oven until pork is tender and browned, about 30 minutes.

Steps:

• Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
• Chop the scallions (just the white part) and mince the garlic.
• Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
• Marinate the meet for at least 12 hrs (24 is best).
• Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
• Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

Steps:

• In a large bowl, mix garlic, ginger, soy sauce, vinegar, oil and sugar. Remove the fat from the steak and cut the meat in dices of 1 inch. Add beef to the marinade and let rest for 10 minutes.
• On metal skewers or presoaked bamboo skewers, thread beef cubes by alternating with green onion. Set the barbecue to medium high. Brush the beef skewers with the marinade and put on a oiled grill of the barbecue. Close cover and cook about 10 minutes or until beef is grilled but still pink inside (flip the skewers 3 times during cooking time).

Steps:

• Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
• Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
• Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.
• Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
• Remove beef from marinade and discard marinade.
• Alternately thread beef (weaving back and forth) and green onion onto skewers.
• Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
• Brush kabobs with reserved marinade during last 2 minutes.