Tonight we tried something totally new- shish kabobs! Okay, so we’re not new to kabobs, but we are new to Chinese kabobs using stir fry vegetables. This was inspired part by the Chinese BBQ pastries I tried a while back, and a cool recipe from the cookbook my G’ma got me for Christmas.
Ever grilled broccoli before? Me either, until tonight. And I LOVED IT! We smothered it in a Chinese barbecue sauce which caramelized all over the veggies and sirloin. And then it got perfectly blackened.
Not burnt……blackened. These were so perfect that I may have to eat my leftovers for breakfast.
Paired with steamed jasmine rice it was a refreshing new take on stir fry and grilling.
Chinese Barbeque Sauce for steak and stir fry kabobs:
bamboo skewers, soaked in water about 30 minutes.
1 lb. beef steak (tenderloin, sirloin, whatever) cut into 1- 1 1/2 inch cubes
1 red bell pepper in 1 inch cubes
2 heads broccoli, chopped coarsely into big “trees”
1 yellow squash, 1/4 inch slices
1 can water chestnuts
1/2 c. Hoisin sauce
2-3 T. water
2 T. soy sauce
1 T. peanut oil
1/2 t. red pepper flakes
1/2 t. Chinese 5-spice powder
Mix all sauce ingredients, set aside.
Skewer the meat and veggies as desired. Brush sauce over skewers. Grill for a few minutes on each side at about 300 degrees to desired doneness. Baste with sauce when turning.
Serve with Jasmine rice.
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