Korean Steak Kabobs
- Yield 6
- Prep 24 minutes
- Cook 6 minutes
- Total 30 minutes
Korean Steak Kabobs is a beef recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 batch sauce/marinade (see below)
- 2 pounds flank steak or sirloin, cut into bite-sized pieces
- metal or wooden* skewers
- 3 large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)
- 1 large red onion, peeled and sliced into bite-sized pieces
- salt and freshly-cracked black pepper
- toasted sesame seeds
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, peeled and minced (or pressed)
Method
Mix the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
Once you’re ready to cook the skewers, heat grill to medium-a hot burner.
Thread the skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Lift skewers from grill and let rest for 5 minutes. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).
Plate while it is hot.
Beat all ingredients together until combined. Keep nearby half of the sauce to be used as a dipping sauce, and half to be used as a marinade.
