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Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 15 mins
This marinade is really versatile. Try it with chicken or pork too!
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Ingredients
- 1/4 cup
oyster sauce
- 1/4 cup
soy sauce
- 2 Tbsp.
honey
- 2 Tbsp.
dry sherry or Chinese rice wine
- 3 Tbsp.
vegetable oil, plus more for the grill
- 1 Tbsp.
rice vinegar
- 1 Tbsp.
grated fresh ginger (from a 1-inch piece)
- 2
garlic cloves, minced
- 2 lb.
beef sirloin, trimmed of fat and cut into 1-inch cubes
- 2 cups
long-grain white rice
- 2
Japanese eggplants, cut into 1-inch chunks
- 2
green bell peppers, cut into 1-inch chunks
Directions
- Step 1For the marinade: Whisk the oyster sauce, soy sauce, honey, sherry, 2 tablespoons vegetable oil, the vinegar, ginger and garlic in a large bowl. Remove 1/4 cup of the marinade and set aside for brushing.
- Step 2Add the beef to the remaining marinade and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.
- Step 3Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.
- Step 4Meanwhile, soak 12 wooden skewers in water for at least 20 minutes. Preheat a grill or grill pan to medium. Toss the eggplant and bell peppers in a large bowl with the remaining 1 tablespoon vegetable oil. Thread the beef, eggplant and bell peppers onto the skewers, alternating ingredients.
- Step 5Oil the grill grates. Grill the kebabs in two batches until charred on the bottom and the kebabs release easily from the grill, 5 to 6 minutes. Turn the kebabs and brush with the reserved marinade. Continue to grill, moving the kebabs around as needed, until the vegetables are tender and the beef is medium rare, 3 to 4 minutes. Serve with the rice.
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