Grilled Asian Beef Kebabs over Rice
- Level: Easy
- Yield: 4 servings (with additional beef for another meal)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 788
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 49
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 53
- Cholesterol
- 177
- Sodium
- 856
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
Cooking spray
2 pounds sirloin steak or beef round, cut into 2-inch cubes
1 large (or 2 medium) zucchini, cut into 1/2-inch rounds
1/4 cup black bean sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 tablespoon sesame seeds
1 cup quick-cooking brown rice
1/2 cup minced red bell pepper
Salt and ground black pepper
Directions
Special equipment:
Metal or wooden skewers- Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
- Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
- Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.
Cook’s Note
If you are using wooden skewers, soak them in water for 1 hour before using.