Grilled Beef and Broccoli Kebabs
Servings 4 -6
Ingredients
- 2 pounds sirloin steak cut into 1 1/2-inch cubes
- 5 cups broccoli florets with about 1" stem
- 1/4 cup olive oil plus more for broccoli
- 1 teaspoon cornstarch
- 1/4 cup water
Marinade/Glaze
- 1 tablespoon Japanese rice wine or dry sherry, not vinegar
- 1/4 cup quality oyster sauce (like Lee Kum Kee or Kikkoman)*
- 3 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 - 1/2 teaspoon red pepper flakes
Instructions
- Whisk Marinade/Glaze ingredients together in a medium bowl. Add 1/4 cup to a large freeze bag along with 1/4 cup olive oil and sirloin cubes. Marinate 2 hours up to overnight (the longer the better) in the refrigerator. Refrigerate remaining Marinade/Glaze separately.
- When ready to cook, add broccoli to a large bowl and drizzle lightly with olive oil. Toss to coat. String beef and broccoli on skewers** piercing broccoli at the top of the stem, just below the floret.
- Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 5 minutes per side. You can cheat and check a a cube for doneness.
- Meanwhile, whisk remaining Marinade/Glaze with 1/4 cup water and 1 teaspoon cornstarch, cover and bring to a boil on your grill (this can also be done on the stovetop). Once simmering, uncover and stir until thickened. Brush cooked skewers with Glaze. Serve warm with rice.
Notes
*Oyster sauce can be found in the Asian section of any grocery store.
**If using wooden skewers, soak for at least 30 minutes beforehand in water.
***Total time does not include marinating as this will vary upon individual.
**If using wooden skewers, soak for at least 30 minutes beforehand in water.
***Total time does not include marinating as this will vary upon individual.