thepioneerwoman5.0
Soy-Ginger Beef Kebabs with Rice
These soy-ginger beef kebabs with rice are made on the grill for a summer party or weeknight dinner. All of your guests will love them!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●pan
📝 Preparation Steps
1
For 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.
2
Add the beef to the remaining marinade and toss to coat. Refrigerate for at least ⏱️ 30 minutes and up to ⏱️ 2 hours.
3
Combine 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.
4
Meanwhile, 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.
5
Oil 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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