Thai-Spiced Beef and Red Bell Pepper Kabobs
Ready In: 3 hrs 15 mins
Serves: 4
Ingredients
MARINADE
- 2 tablespoons cooking sherry
- 2 tablespoons rice wine (in the Asian section of the supermarket)
- 1⁄3 cup soy sauce
- 1⁄3 cup hoisin sauce
- 3 cloves garlic, finely chopped
- 1 red chili pepper, seeded and finely chopped
- 1 1⁄2 tablespoons freshly grated gingerroot
- 3 scallions, finely chopped
- salt and pepper, to taste
KABOBS
- 2 lbs cubed beef or 2 lbs steak
- 2 large red bell peppers, seeded and cut into small chunks
- cooked white rice or pasta or green lettuce, to serve
Directions
- MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
- Season to taste with salt and pepper.
- Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
- When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
- Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
- When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
- Serve immediately over rice, pasta, or lettuce.
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