Sesame Beef and Scallion Kebabs

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
55 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 10 (7-inch) bamboo skewers
  • 1/2 cup soy sauce
  • 4 garlic cloves, forced through a garlic press
  • 2 tablespoons Asian (toasted) sesame oil
  • 2 teaspoons minced fresh peeled gingerroot
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 tablespoon plus 1 teaspoon sesame seeds, lightly toasted
  • 2 teaspoons black pepper
  • 1 1/2 pounds boneless shell steak, cut into 1-inch cubes
  • 16 scallions, trimmed
Directions
  • Soak bamboo skewers in water for 30 minutes.

  • In a small bowl, whisk together the soy sauce, garlic, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper. Thread the steak cubes loosely onto 8 of the skewers and thread the remaining skewers crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes.

  • Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively, the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.) Remove the beef and scallions from skewers before serving.


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