Korean Steak Kabobs

Name: Korean Steak Kabobs
Prep time: 24 min
Cook time: 6 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 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)

This Korean Steak Kabobs recipe is made with a super-easy, flavorful marinade, and grilled to perfection with any vegetables you’d like. So flavorful and delicious!!

⏱️ 30 menit 🔪 Persiapan: 24 menit 🔥 Masak: 6 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Gimme Some Oven — Ali

Bahan-bahan

6 porsi

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)

Langkah-langkah

Combine 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-high heat.
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. Remove 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).
Serve immediately.
Whisk all ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.