Korean Beef Kabobs (Asian)

READY IN: 30mins
Recipe by Pokey in San Antonio, TX

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.

Top Review by Winechef

Good recipe. I made some changes. I ommitted the Sherry.Added 1 TBSP of Grated fresh Ginger and added some Asian Sriracha Chile Sauce and freshly grated Black Pepper. I upped the Soy Sauce, Garlic and Green Onion to the Marinade. I let it Marinade for 24 HRs. I thought this was too long because the natural juices from the meat watered down the Marinade. Next time I will marinade for 6-8 Hrs. Grilled over a Very hot Charcoal fire. Very tasty Kabobs. Thanks!!

Ingredients Nutrition

Directions

  1. Cut 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.
  2. Chop the scallions (just the white part) and mince the garlic.
  3. Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
  4. Marinate the meet for at least 12 hrs (24 is best).
  5. Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
  6. Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

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