Ingredients:
- 1 lb Meriwether Farms beef cubes (or your preferred cut, like sirloin or flank steak)
- 1 Green bell pepper (cut into chunks)
- 1 Onion (cut into wedges)
- 1 cup Pineapple chunks (fresh or canned)
For the Marinade:
- 1/4 cup Soy sauce
- 2 tbsp Brown sugar (packed)
- 2 cloves Garlic (minced)
- 1 tbsp Fresh ginger (minced or grated)
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- Optional: 1/2 tsp Red pepper flakes (for a little heat)
For Garnish:
- 1 tbsp Sesame seeds (to sprinkle on top)
For Serving:
- Steamed rice (white or brown)
- Sriracha mayo (for extra zest)
Instructions:
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Make the Marinade:
- In a bowl, whisk together the soy sauce, brown sugar, minced garlic, ginger, sesame oil, and rice vinegar. If you like a little heat, add red pepper flakes to the marinade.
- Taste the marinade and adjust if needed. It should be a balance of sweet, salty, and a little tangy from the vinegar.
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Marinate the Beef:
- Place the beef cubes in a resealable plastic bag or a shallow dish. Pour half of the marinade over the beef and toss to coat.
- Seal the bag or cover the dish, and refrigerate for at least 1 hour. If you have time, marinate overnight for even deeper flavor.
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Prepare the Skewers:
- While the beef marinates, prepare the vegetables and pineapple. Cut the green bell pepper into chunks, the onion into wedges, and slice the pineapple into bite-sized pieces.
- Soak your skewers in water for about 30 minutes (if using wooden skewers) to prevent them from burning on the grill.
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Assemble the Kabobs:
- Thread the marinated beef cubes, green bell pepper chunks, onion wedges, and pineapple pieces onto the skewers, alternating them for a colorful and balanced kabob.
- You can pack them tightly, but leave a little space between the ingredients for even cooking and charring.
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Grill the Kabobs:
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Place the skewers on the grill, cooking for about 4-5 minutes per side. While grilling, brush the kabobs with the remaining marinade to glaze the beef and add extra flavor.
- Grill until the beef is cooked through and has a nice char on the edges, with the veggies and pineapple caramelized and tender.
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Serve:
- Once done, remove the kabobs from the grill and let them rest for a couple of minutes.
- Serve the kabobs on a platter with a sprinkle of sesame seeds on top for a little extra crunch and flavor.
- For a complete meal, serve with steamed rice and drizzle some sriracha mayo on top or on the side for extra zest. The creamy, spicy mayo pairs wonderfully with the savory kabobs.
Serving Tips:
- Vegetable Variations: If you want to switch it up, you can add other veggies like zucchini, mushrooms, or even sweet potatoes.
- Rice: A fragrant jasmine or basmati rice works wonderfully with the kabobs, but you can also serve them with fried rice or a simple cucumber salad for a lighter touch.
- Sriracha Mayo: Mix mayonnaise with a bit of sriracha sauce to taste. It adds a creamy, spicy kick that complements the smoky grilled flavors.
Tips for Success:
- Don't Overcrowd the Skewers: Leave a bit of space between the beef and vegetables on the skewers for even cooking and to ensure everything gets a nice char.
- Check for Doneness: If you like your beef medium-rare, aim for an internal temperature of about 130°F (54°C). For medium, shoot for 140°F (60°C).
- Charred Pineapple: The pineapple will caramelize beautifully on the grill, so don't be afraid to let it get a little charred—those crispy edges are packed with flavor.
These Asian-Inspired Sesame Beef Kabobs are a fun and delicious way to enjoy a mix of flavors and textures, from tender beef to smoky veggies and sweet pineapple. The marinade does all the heavy lifting, making this a super flavorful and easy dish for any occasion! Enjoy!