Time 25m Yield 6 servings. Number Of Ingredients 10 Steps:
Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade. , To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.
Time P1DT18m Yield 10 serving(s) Number Of Ingredients 12 Steps:
In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion. Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish. Add in the cubed beef; seal bag and turn to coat beef well. place in the fridge for a minumum of 8 hours or overnight (overnight is better). When ready to grill, drain the marinade and discard. Skewer beef, pineapple chunks and veggies in an alternating pattern. Grill over hot coals for about 18-20 minutes.
Time 1h15m Yield 8 servings, 2 skewers each Number Of Ingredients 5 Steps:
Skewer meat cubes onto each of 16 small wooden skewers. Place in baking dish. Mix dressing, gingerroot and red pepper in small bowl. Brush half of the dressing mixture on meat. Cover. Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture. Preheat broiler. Remove skewers from marinade; discard marinade. Place skewers on foil-covered baking sheet. Sprinkle with cheese. Broil skewers, 4 to 6 inches from heat source, 8 to 10 min. or until meat is cooked through, turning skewers after 4 min. Heat reserved sauce. Use as a dipping sauce or drizzle over skewers.
Time 20m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread steak onto metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Time 25m Yield 6 skewers. Number Of Ingredients 10 Steps:
In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Time 45m Yield 5 Number Of Ingredients 16 Steps:
Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat. Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef. Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
In a bowl, toss beef with 3 tablespoons dressing and soy sauce; let stand 10 minutes. Meanwhile, in a large bowl, combine pineapple, apples, chili sauce, lime juice and pepper; toss to combine., Thread beef onto four metal or soaked wooden skewers; discard remaining marinade. Grill kabobs, covered, over medium heat or broil 4 in. from heat until desired doneness, 7-9 minutes, turning occasionally; brush generously with remaining dressing during the last 3 minutes. Sprinkle with sesame seeds. Serve with pineapple mixture.
Time 25m Yield 6 servings Number Of Ingredients 10 Steps:
Heat greased grill to medium heat. Thread meat, peppers and mushrooms alternately onto 6 skewers. Mix all remaining ingredients except onions until blended. Reserve half the ketchup mixture for later use. Grill kabobs 10 to 12 min. or until meat is medium doneness, turning occasionally and brushing with remaining ketchup mixture for the last few minutes. Transfer kabobs to platter; sprinkle with onions. Serve with reserved ketchup mixture.
Time 17m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a medium bowl, whisk together the marinade ingredients and add beef strips. Toss to coat well. Allow to marinade 30 minutes or overnight. In frying pan or electric wok, heat 2 tsp oil over medium heat. Stir fry beef mixture in oil 2-3 minutes or until browned. Remove from pan, and set aside. In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute. Add beef back to pan and stir fry 2 minutes. Mix cornstarch and water together and add to frying pan. Cook, stirring constantly, until sauce is thickened. Serve with rice or oriental noodles.
Time P1DT21m Yield 24 Number Of Ingredients 8 Steps:
Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 24 hours. Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers. Preheat grill for medium heat and lightly oil the grate. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.
Time 1h25m Yield 4 Number Of Ingredients 9 Steps:
Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight. Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok. Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.
Time 25m Yield 6 servings. Number Of Ingredients 10 Steps:
Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade., Preheat air fryer to 400°. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers that fit into air fryer. In batches if necessary, arrange skewers in a single layer on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade. , Meanwhile, to make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush skewers with glaze just before serving. If desired, top with sesame seeds and sliced green onions.
Time 4h20m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Cut beef into 1" cubes; trim fat. Combine marinade ingredients. (Can use large resealable plastic bag for easy marinading& cleanup) Place beef in marinade, turn to coat; refrigerate 1-4 hrs. Cut bell peppers into 1" pieces. Brush/spray peppers and mushrooms with vegetable oil/spray. Remove beef from marinade and discard marinade. Alternate beef, peppers, and mushrooms on skewers. Grill 15-20 minutes over medium grill (approx 375F) to desired doneness.
Time 25m Yield 4 Number Of Ingredients 12 Steps:
Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl. Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Time 2h40m Yield 6 Number Of Ingredients 9 Steps:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Time 1h14m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Drain the juice from the pineapple and mix with the soya sauce, garlic and ginger; add the beef and let it stand for 1 hour. Place alternate pieces of beef and pineapple on wooden skewers and put an olive at the end of each skewer. Grill, turning once, for 10-12 minutes.
More about “skewered ginger beef recipes”
Time 25m Yield Makes 25 skewers Number Of Ingredients 15 Steps:
Put the steak in the freezer for 30 mins - it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl. When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don’t leave for longer than 2 hrs or the pineapple juice will break down the meat too much. Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed. Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.
