Serves 8
20 oz. flank steak
1 pound mushrooms
2 onions
20 oz. flank steak
1 pound mushrooms
2 onions
Any other fruit or vegetable you like grilled (peppers, pineapple, etc.)
Hot Kabob Marinade (see below)
Teriyaki Glaze (see below)
Prepare the marinade, then thoroughly massage into the beef for 2-10 minutes. Let sit for 45 minutes to marinate. Cut the meat into 1/2 inch chunks.
Remove mushroom stems from caps, clean the caps, and set aside. Cut the onions into 1/2 inch cubes, and set aside.
Alternately string chunks of beef and chunks of onion on bamboo skewers, starting and ending with a mushroom cap.
Grill each side for 2-1/2 minutes (for medium-rare) over hot coals or on a flat top grill (an electric skillet is perfect). Serve with teriyaki glaze.
NOTE: We had the kabobs at our New Year's Eve party and everyone loved them. It makes a LOT of kabobs, though. I think it is even better when you don't string them as kabobs, but grill them all together, like a stir-fry, and serve with rice. It's very yummy, and not spicy.
Hot Kabob Marinade:
1/2 cup soy sauce
1/2 cup salad oil
1/2 teaspoon sesame oil
2 Tablespoons dry roasted sesame seeds
2 Tablespoons brown sugar
1 Tablespoon minced fresh garlic
1 Tablespoon minced fresh cilantro
1 Tablespoon peeled and minced fresh ginger
1/4 teaspoon pepper
1 teaspoon red chili pepper flakes
Combine all ingredients in a glass bowl and mix well.
Teriyaki Glaze:
1 cup soy sauce
1/2 cup water
1/4 cup packed brown sugar
1-1/2 teaspoons peeled and minced fresh ginger
1-1/2 teaspoons minced garlic
1 Tablespoon cornstarch
2 Tablespoons water
In a small saucepan, combine all ingredients except cornstarch and water and bring to a boil. Blend cornstarch and water to make a smooth paste, then add to mixture in the pan. Reduce heat and simmer, stirring frequently, until thickened.
This recipe comes from, "Sam Choy's Island Flavors" cookbook.
Hot Kabob Marinade (see below)
Teriyaki Glaze (see below)
Prepare the marinade, then thoroughly massage into the beef for 2-10 minutes. Let sit for 45 minutes to marinate. Cut the meat into 1/2 inch chunks.
Remove mushroom stems from caps, clean the caps, and set aside. Cut the onions into 1/2 inch cubes, and set aside.
Alternately string chunks of beef and chunks of onion on bamboo skewers, starting and ending with a mushroom cap.
Grill each side for 2-1/2 minutes (for medium-rare) over hot coals or on a flat top grill (an electric skillet is perfect). Serve with teriyaki glaze.
NOTE: We had the kabobs at our New Year's Eve party and everyone loved them. It makes a LOT of kabobs, though. I think it is even better when you don't string them as kabobs, but grill them all together, like a stir-fry, and serve with rice. It's very yummy, and not spicy.
Hot Kabob Marinade:
1/2 cup soy sauce
1/2 cup salad oil
1/2 teaspoon sesame oil
2 Tablespoons dry roasted sesame seeds
2 Tablespoons brown sugar
1 Tablespoon minced fresh garlic
1 Tablespoon minced fresh cilantro
1 Tablespoon peeled and minced fresh ginger
1/4 teaspoon pepper
1 teaspoon red chili pepper flakes
Combine all ingredients in a glass bowl and mix well.
Teriyaki Glaze:
1 cup soy sauce
1/2 cup water
1/4 cup packed brown sugar
1-1/2 teaspoons peeled and minced fresh ginger
1-1/2 teaspoons minced garlic
1 Tablespoon cornstarch
2 Tablespoons water
In a small saucepan, combine all ingredients except cornstarch and water and bring to a boil. Blend cornstarch and water to make a smooth paste, then add to mixture in the pan. Reduce heat and simmer, stirring frequently, until thickened.
This recipe comes from, "Sam Choy's Island Flavors" cookbook.
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