Beef Kabobs
These Korean beef kabobs are juicy, tender, and easy to make. They're flavored with a ginger soy marinade, and cooked on the grill.
Servings: 4
Ingredients
For the Kabobs:
- 1 pound steak I use sirloin, but you can use any cut, cut into cubes
- 8 oz baby portobello mushrooms washed and quartered
- 1/4 cup onion cut into 1-inch slices
- 2 Tablespoons olive oil
- salt and pepper
For the Ginger Soy Marinade:
- 1/2 yellow onion cut into quarters
- 1 Tablespoon fresh ginger
- 1 Tablespoon fresh garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1 Tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 Tablespoons sesame oil
Instructions
- In a food processor, pulse the onion, garlic and ginger for the marinade until minced. Add the soy sauce, brown sugar, mirin, garlic powder, onion powder, and black pepper. Process until well blended.1/2 yellow onion, 1 Tablespoon fresh ginger, 1 Tablespoon fresh garlic, 1/4 cup soy sauce, 1/4 cup mirin, 1 Tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/4 cup brown sugar
- Pour in the water and sesame oil, and process for a few seconds to combine.1/4 cup water, 2 Tablespoons sesame oil
- Place the beef cubes in a bowl and pour the marinade over the top. Cover the bowl and place in the fridge for at least 30 minutes and up to 12 hours.1 pound steak
- Meanwhile, toss the mushrooms and onions in the olive oil, and season with salt and pepper.8 oz baby portobello mushrooms, 1/4 cup onion, 2 Tablespoons olive oil, salt and pepper
- Preheat your grill to medium-high heat. Once the meat is finished marinating, thread the beef, mushrooms, and onions onto skewers.
- Grill for 3-4 minutes per side. It will depend on how big your cubes of meat are, and how done you like them.
- Serve garnished with parsley or green onions.
Notes
- Adapted from Seoultown Kitchen
- Leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.
- Reheat in a 350F oven, wrapped in foil, for 20-30 minutes.
Nutrition
Serving: 1g | Calories: 566kcal | Carbohydrates: 27g | Protein: 34g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 110mg | Sodium: 1022mg | Fiber: 2g | Sugar: 20g
