How To make Korean Skewered Beef

HOW TO MAKE THE BEST FLANK STEAK SKEWERS- THE VIETNAMESE WAY

This is one of my favorite recipes that my Mom makes...I have slightly changed it over the past two decades (she uses the white part of the green scallions, I prefer to use JUST the green part). It's so easy to make. I hope you try it. Please comment below. I'm excited to know your thoughts!!

YOU WILL NEED:
• FLANK STEAK
• 3 GREEN SCALLIONS
• 1/4 CUP SOY SAUCE
• 1/4 CUP SESAME OIL
• 1 TBSP GARLIC POWDER
• 1TBSP SUGAR
• CRACKED BLACK PEPPER
• METAL OR BAMBOO SKEWERS (SOAK IN WATER FOR AN HOUR)


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Korean Beef Skewers | Everyday Gourmet S7 E77

As seen on Everyday Gourmet.

EASY Grilled Teriyaki Beef Skewers Recipe - with Homemade Teriyaki Sauce!!

FULL RECIPE HERE: ‎
Super easy and delicious teriyaki beef skewers are perfect for summer grilling. Plus, they're made with a home-made teriyaki sauce! It doesn't get any better than this!
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Teriyaki Sesame Beef Skewers

#Tender skewered #beef slices with a sweet, sticky, sesame soy sauce that only takes a few minutes to grill and are perfect as appetizers or part of a meal! If you wonder what type of beef cuts you can use for these skewers, I used a top sirloin premium oven roast. Other beef cuts you can use: tri-tip, flank, or even beef tenderloin. Look for meat with good marbling (lines of fat). It will add extra flavour and tenderness to your skewers. This was one of my very first videos when I started my blog. Unfortunately, it turned out to be low quality. I re-recorded this Teriyaki recipe in HD quality for better viewing. You can watch it here:
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Get the printable recipe here:

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Are you looking for more recipes similar to this one? I've gathered 12 of my time-tested skewer recipes and crunched them into a recipe book with helpful ingredient insight, technique tips and more. These are exclusive recipes that can only be found in my book (not website). You can learn more about it here:
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Korean Steak Kabobs Recipe | Camp Chef

This is the taste adventure your taste buds have been waiting for. Even after the last bite of this savory finger food, your taste buds will be sufficiently satisfied…at least until dessert shows up.

Ingredients:

2 lb. flank steak
3 tablespoons sesame seeds
4 garlic cloves, smashed
1/4 cup soy sauce
1 cup root beer
1/4 cup packed brown sugar
1/4 cup toasted sesame oil
salt and pepper
4 slices of bacon
2 teaspoons flour
extra sesame seeds and chopped parsley for garnish


Directions:

Mix all the ingredients for the marinade except the bacon in a bowl.

Place the flank steak in marinade.

Layer the bacon slices on top, cover and refrigerate for at least 6 hours or overnight.

Slice the steak into quarter inch thick slices and thread each slice onto a skewer.

Grill on medium-high heat for 2 minutes per side and remove to a plate.

While the kabobs are grilling, pour the marinade into a sauce pan (discarding the bacon) bring to a boil and add in 2 teaspoons of flour. Bring back to a boil and let reduce for 15 minutes.

Pour the reduced marinade over the kabobs, garnish with sesame seeds and chopped parsley and serve.

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Delicious Korean steak kabobs recipe

Get the recipe here:

What do you do when you’re craving steak, but aren’t excited about the usual steak on the grill? You make these Korean steak kabobs, inspired by a recipe from Gimme Some Oven.

Marinated in a simple but tasty combination of soy sauce, rice-wine vinegar, honey, toasted sesame oil and minced garlic, these kabobs boast big flavor and colorful appeal.

Kabobs on the grill make any meal feel festive — and they’re so easy to make, you’ll want to celebrate with these sticks of meat and veggies as often as possible. Once you master the basics, you can add or swap in different vegetables (or even fruit!) that your family loves to eat. As a bonus, they’re a fun, sneaky way to get your picky eaters to eat more vegetables.

Let’s talk steak. This recipe calls for flank or sirloin — not the tenderest cuts in the bunch, but lean and economical. Marinating the bite-sized pieces will tenderize them as the acid in the vinegar breaks down the tough proteins (we recommend at least 30 minutes but up to eight hours). A word of caution, though: Marinating any steak in a high-acid marinade for long periods can over-tenderize and result in flabby or chalky meat — definitely not the point of a marinade. Rice-wine vinegar is less acidic than regular vinegar, so it works well here.

Our steak kabob marinade has a pleasing balance of flavors, and makes a delectable finishing sauce for the grilled kabobs. Make your marinade and reserve half to brush on the kabobs later. When you’re ready to grill, alternately thread the steak, bell pepper and onion pieces onto skewers. Brush the kabobs with marinade, season, and sprinkle with sesame seeds.

Then you just need to grill the steak kabobs for three minutes per side or until desired doneness, then let them rest for 5-10 minutes. Brush with the reserved marinade (make sure it’s not the marinade from the meat, but the unused portion) and sprinkle them with more sesame seeds. Serve immediately.

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