Ginger Beef And Carrot Kabobs Recipes

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

SESAME GINGER BEEF SKEWERS

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.

VEGETABLE BEEF KABOBS

Steps:

• Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

CRISPY GINGER BEEF

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.

GINGER BEEF KABOBS

Steps:

• Place the cut up meat in a shallow dish. Combine oil and next 8 ingredients; stirring well. Pour marinade over meat. Cover and marinate in the refrigerator for 8 hours.
• Remove the meat from the marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
• Alternate meat and veggies on skewers. Grill over medium-hot coals for 10 to 12 minutes or to desired degree of doneness, turning and basting frequently with the reserved and heated marinade.

GINGER-GLAZED BEEF KABOBS

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.

ORANGE-GINGER BEEF KABOBS

Steps:

• In small glass or plastic bowl, mix all ingredients except beef. Stir in beef. Cover; refrigerate at least 2 hours to marinate but no longer than 8 hours, stirring occasionally.
• Set oven control to broil. Remove beef from marinade; reserve marinade. On each of 2 (11-inch) metal skewers, thread beef cubes, leaving 1/4 inch space between each cube. Place on rack in broiler pan.
• Broil with tops about 5 inches from heat 4 minutes. Turn; brush with reserved marinade. Broil 3 to 5 minutes longer or until brown and medium doneness.

GINGER BEEF AND CARROT KABOBS

Steps:

• Place beef in large resealable plastic food storage bag.
• Combine soy sauce, water, honey, oil, ginger, allspice, red pepper and garlic in small bowl.
• Pour over meat in bag and seal bag, turningn to coat meat.
• Marinate in refrigerator for 4 - 16 hours, turning bag occasionally.
• Meanwhile, place 1 inch water in medium saucepan.
• Bring water to a boil, add carrots. Cover; cook 5 minutes or until crisp-tender. Drain.
• Prepare grill for direct cooking. Drain meat. Discard marinade.
• Alternately thread meat and carrot pieces onto 4 wooden skewers. Add green onion piece to end of each skewer.
• Grill kabobs over medium coals 11-14 minutes or until meat is tender, turning once.
• (soak the wooden skewers in water for 30 minutes before using them to prevent burning).