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Garlic and Ginger Beef Kabobs


1/2 cup soy sauce
2 garlic cloves, minced
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced fresh gingerroot
3 tablespoons sugar
1 tablepoon wine vinegar
2 teaspoons sesame seeds
1 teaspoon black pepper
2 pounds boneless shell steak, cut into 1-inch cubes
eight 7-inch bamboo skewers
8 scallions, trimmed and cut into 2-inch pieces


In a small bowl, whisk together the soy sauce, the garlic, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper. Thread the steak cubes and scallions loosely onto 8 skewers. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 30 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes.

Serves 4