We don't do a lot of beef around here, but it is nice to switch it up every once in awhile and offer it. Steak used to be a "love it food" for our three year old too, so I have tried to let it make an appearance every so often and still do even if it has unexpectedly dropped to a "like it" or maybe even "learning it food" again.
This recipe is a versatile grilling option for anyone who loves kabobs and wants to mix up the flavors to include a bit more of those that are Asian-inspired.
Asian Beef Kabobs
1.5 pounds top sirloin steak, cut into 1-inch cubes
1/4 cup toasted sesame oil
1/3 cup avocado oil
2/3 cup soy sauce
4 garlic cloves, freshly pressed
1 Tablespoon grated ginger
1 Tablespoon sesame seeds
1/3 cup sugar
1/2 large red onion, cut in 1-inch pieces
1/2 red bell pepper, cut in 1-inch pieces
1/2 yellow bell pepper, cut in 1-inch pieces
Sliced green onion, for garnish
1. In a large Ziplock bag, add sesame oil, avocado oil, soy sauce, ginger, garlic, sesame seeds, and sugar. Seal bag and mash until all ingredients are well-combined. Open bag and add steak to marinade. Coat well, then let marinade for at least 3 hours or up to 24 hours.
2. Turn grill onto medium-high heat. Allow to warm while you assemble the kabobs.
3. Remove meat from marinade. Gently skewer on a wooden* or metal kabob skewer with red onions and bell peppers. Place skewers on hot grill.
4. Cook for 4-5 minutes, then turn over. Cook for another 4-5 minutes. Remove from heat at desired doneness. Serve immediately.
*If using wooden skewers, be sure to soak for at least 15 minutes prior to skewering. This will help them not to burn on the grill.
Step 1 may be done in advance and kept in the freezer. To use, thaw and then proceed with recipe starting in step 2.
Make "kid kabobs" that have fewer pieces of steak skewered on one end of the stick. This makes more of a "meat lollipop" that is easier for little hands to hold.
For kids who prefer foods separated, consider offering steak-only kid kabobs and then offering grilled pepper and/or grilled onion on the side.
We paired this with cauliflower rice (learning it food), organic edamame (like it food), and fresh cut watermelon (love it food).
Kitchen Tools Used:
For this recipe, you will need kabob sticks. I use wooden ones or metal, which are reusable. Here are two options below. Please not these are affiliate links, meaning that they do not cost you anything extra but rather help to provide some financial compensation to Veggies & Virtue. Thank you in advance for your support!