2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1/2 teaspoon cornstarch
Optional: Sesame seeds and thinly sliced green onions
Directions
Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade.
Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade.
To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.
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Average Rating:
MJ
Aug 1, 2019
Loved these skewers and were very easy, my only issue was the salt content. They turned out very salty so I will try cutting the soy next time, also do not over cook. Will definitely add to our weeknight lineup!
Reviews
Loved these skewers and were very easy, my only issue was the salt content. They turned out very salty so I will try cutting the soy next time, also do not over cook. Will definitely add to our weeknight lineup!