Korean Beef and Broccoli Kebabs
We have been at the grill quite a bit this Summer and the dishes have been so perfect for the heat of the Summer when it's too warm to heat up the oven in the house. There are so many benefits to grilling. One is that it gets everyone outdoors and hopefully inspires activity. While dinner is cooking, kick a ball with the kids, play fetch with the dog, maybe even weed the garden. Another is that grilling meat means that you are eating less fat because a lot of the fat from the meat drips off during the cooking process. Grill up extra veggies to serve along side the meat dish. Summertime is short here in Pennsylvania, so we try to spend as much time outdoors as possible while we can. The grill is a great way to enjoy Summer evenings.
This dish has an Asian inspired flavor and is perfectly served with rice. Use our Korean Beef Seasoning anywhere you want to get an exotic, out-of-the-ordinary Asian flavor with complex, savory hints of sweetness, soy sauce and garlic undertones.
- 2/3 cup low sodium soy sauce
- 2 Tablespoon light brown sugar
- 2 limes, juiced
- 2 Tablespoon Korean Beef Seasoning
- 1 lb flat iron steak, cut into cubes
- 2 cups fresh broccoli florets
- 2 red bell peppers, seeded and cut into 1" pieces
- 1 Tablespoon sesame oil
- Ground Black Pepper, Medium Grind
- 1/2 teaspoon cornstarch
- 2 or 3 green onions, for garnish
- In a small bowl, whisk together soy sauce, brown sugar, lime juice and Korean Beef Seasoning.
- Reserve 1/2 of the marinade for the finished dish.
- Add 1/2 f the marinade and steak and toss to coat. Refrigerate about 1/2 hour and as long as 2 hours.
- In a separate bowl, toss broccoli and peppers with the sesame oil. (They don't need to be coated, just very lightly seasoned.)
- Preheat grill to medium-high heat.
- Skewer steak, broccoli and peppers and season with pepper.
- Grill about 8 minutes, turning the skewers occasionally.
- While steak is on the grill, heat stovetop to medium high.
- Whisk the cornstarch into the reserved marinade and bring it to a low boil in a saucepan.
- When the sauce starts to reduce and thicken remove it from the heat
- Meat should be cooked to medium or 140 to 150 degrees when tested with a meat thermometer.
- Move meat to a serving platter drizzle the cooked marinade over skewers and garnish with green onions.
