1/5 Photos of Korean Beef Kabobs (Asian)
Pokey in San Antonio, TX's Note:
I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.
My Private Note
Units: US | Metric
- 1Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
- 2Chop the scallions (just the white part) and mince the garlic.
- 3Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
- 4Marinate the meet for at least 12 hrs (24 is best).
- 5Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
- 6Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.
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Nutritional Facts for Korean Beef Kabobs (Asian)
Serving Size: 1 (287 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1815.2
- Calories from Fat 1572
- Total Fat 174.6 g
- Saturated Fat 68.8 g
- Cholesterol 224.7 mg
- Sodium 4089.8 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 1.3 g
- Sugars 15.0 g
- Protein 26.9 g