Wednesday, May 19, 2010

Korean BBQ Beef Kabobs

Recipe adapted from Our Best Bites

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4") slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
2 tsp. Sriracha chili sauce
1 1/2 tsp. sesame or olive oil

1/2 cup beef broth
2 tbsp cornstarch
1/4 cup cool water

Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Keep marinate for dipping sauce. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

Dipping sauce: This can be made before grilling. Mix extra marinate with beef broth in sauce pan. In small cup or bowl, mix water with cornstarch until there are no lumps. When marinade mixture reaches a boil, pour in 1/2 of the cornstarch mixture. Continue to cook and stir over high heat to thicken sauce, adding more cornstarch mixture to thicken as desired.

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