Oriental Steak Skewers Recipes

Steps:

• Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
• Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
• Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Steps:

• Cut beef widthwise into 16 slices, 1/4 in. thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add beef. Seal bag and turn to coat; refrigerate for 4 hours., In a large saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry., Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until beef reaches desired doneness. , In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.

Steps:

• In a large resealable plastic bag, combine all ingredients (EXCEPT steak and green onions) until mixed well.
• Add beef and green onions, toss to coat.
• Seal and refrigerate at least 2 hours, but overnight is better.
• Drain beef, reserving marinade. Boil reserved marinade in a small pan for 5 minutes.
• If serving as a meal, skewer beef onto kebob skewers leaing about 1 inch between each piece (if using bamboo skewers, remember to soak in water for 20 minutes before grilling).
• TO BROIL: Broil beef cubes in a broiler pan, turning occasionally and brushing with reserved marinade, for 6-8 minutes ot until meat is browned on all sides.
• TO GRILL: Grill over medium high heat for about 6-8 minutes total, turning occasionally and brushing with reserved marinade.
• Serve with cocktail picks, if using as an appetizer.

Steps:

• Cut the steak into bite size pieces and set aside.
• In a bowl combine the soy sauce, apple cider vinegar, honey, canola oil, minced garlic, water and 3/4 of the sliced green onions.
• Whisk until all the ingredients are combined, then add the steak pieces.
• Let the steak marinate for at least an hour. We prefer to let it marinate over night.
• If using wooden skewers, before sliding on your steak and vegetables, be sure the skewers soak in cold water for 20-30 minutes to avoid burning or breaking.
• Slide your steak pieces, red onion and red pepper slices onto the skewers, leaving about and inch and a half on each end for rotating on the grill.
• Place your skewers on the grill (pre-heated to about 300 degrees F) and rotate them every one to two minutes until they have reached your desired meat preference (I like my steak cooked medium and it took about 6-7 minutes to cook).
• Remove from grill and garnish with the 1/3 of preserved green onions and the sesame seeds.
• Serve warm!

Steps:

• Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
• Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
• Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.
• Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
• Remove beef from marinade and discard marinade.
• Alternately thread beef (weaving back and forth) and green onion onto skewers.
• Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
• Brush kabobs with reserved marinade during last 2 minutes.

Steps:

• Cut beef widthwise into 8 slices, 1/4 inches thick. Then cut in half, longwise (You should have long strips about 2 inches wide.).
• In a medium bowl, combine the soy sauce, sugar and ginger.
• Add the beef making sure the meat is covered.
• Refrigerate overnight or at least 4 hours.
• In a saucepan, bring water and carrots to a boil. Reduce heat, cover and simmer for 3 minutes.
• Add onion and peppers, return water to boil then reduce heat and simmer for 3-5 minutes or until vegetables are crisp-tender.
• Drain and immediately place vegetables in ice water.
• Drain and pat dry.
• Drain and discard marinade from beef.
• Arrange 2 onion strips, one carrot strip and one pepper strip down the center of each beef slice.
• Roll up.
• For each kabob, use metal or soaked wooden skewers and thread two bundles on two parallel skewers.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.
• In a bowl, combine the sour cream, mustard and horseradish.
• Serve with kabobs.