I am exited for this post today. It is Pass the Cookbook Club time, and today the book was Seoultown Kitchen
I picked the Ginger-Soy Beef Kebobs because it was something I had all of the ingredients for, and the guys in my family never turn down steak! Plus, anytime I hear ginger or soy in the title of a recipe I am automatically drawn to it. Something about those flavors are just so comforting and inviting to me. When you use ginger and soy in a marinade they really seep into the meat, and you get the full flavor in each bite.
These kebobs did not disappoint. The original recipe used grape tomatoes, but I used baby portabello mushrooms and slices of red onion. Probably not very Korean, but it was what I had! The beef only marinates for 30 minutes, so you can have this on the table quickly. If it isn’t grilling weather you could easily do these on an indoor grill pan, or even under the broiler. Serve with a side of rice or maybe some roasted edamame. I know it isn’t Korean, but it is Asian so it should still pair well.
- 1 pound steak , cut of your choice (I used sirloin), cut into cubes
- 1 small container baby portabello mushrooms , washed and quartered
- 1/4 cup onion cut in 1 inch slices
- 2 Tbls olive oil
- salt and pepper
- 1/2 yellow onion , cut in quarters
- 1 Tbls fresh ginger , minced
- 1 Tbls fresh garlic , minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1 Tbls garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 cup water
- 2 Tbls sesame oil
- Prepare the marinade - In a food processor pulse the onion until minced. Add ginger, garlic, soy sauce, brown sugar, mirin, garlic powder, onion powder, and black pepper. Process until well blended. Pour into a large bowl. Whisk in water and sesame oil. Add beef cubes, toss to coat. Over and place in the fridge for 30 minutes.
- Meanwhile toss mushrooms and onions in the olive oil, and season with salt and pepper.
- Preheat grill to med-high heat. Once the meat is finished marinating thread beef, mushrooms, and onions onto skewers.
- Grill for 3-4 minutes per side. It will depend on how big your cubes of meat are.
- Serve garnished with parsley or green onions.
Adapted from Seoultown Kitchen
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Erin S
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Erin @ The Spiffy Cookie says
I added green pepper to mine, I but the red onion was great too.
Zainab @ Blahnik Baker says
These definitely did not disappoint! I loved the marinade very much.
Laura (Tutti Dolci) says
Moutwatering kebobs, the marinade sounds so good!
dixya| food, pleasure, and health says
this looks more than mouthwatering (this is coming from a non-beef eater)
Kate | Food Babbles says
I’m never a huge fan of tomatoes on a kebob so I love your addition of mushrooms and onions. I bet this tasted fantastic!
Monet says
I love the flavor of ginger, so I have no doubt I would love these kebobs! Thank you for sharing Erin! I love all the veggies on there too!
Ruthy @ Omeletta says
I love kebobs, and this recipe looks fantastic- Ginger and soy are so good together, and I probably would have switched in the baby bellas as well 🙂 I love this cookbook idea for a linkup!
kita says
Korean or not – the portabellas and onion sound like a great addition. Handsome would love these!
Suzanne says
Looks delicious! I was going to make the chicken but didn’t get time to do it but these look great too.
Emily @ Life on Food says
We really enjoyed the kabobs! Yours look great with the mushroom and onion addition.
Lisa {AuthenticSuburbanGourmet} says
These look very tasty and easy to make – my kind of weekday dinner!
Jean says
I love your mushroom and red onion additions. I always have to have both on my grill menu. Love these kebabs!
Lora @cakeduchess says
Love kebabs and super idea for a quick weeknight meal. Great idea for any night of the week!