Grilled Asian Beef Kebabs Over Rice

by Monica Bennion on June 6, 2012

Tangy and zesty and perfect to pair with our Jana Old Vine Zinfandel

INGREDIENTS
Cooking spray
2 pounds sirloin steak or beef round, cut into 2-inch cubes
1 large (or 2 medium) zucchini, cut into 1/2 inch rounds
Metal or wooden skewers*
1/4 cup black bean sauce
1 tbsp. rice wine vinegar
2 tsp. sesame oil
1 tbsp. sesame seeds
1 cup quick-cooking brown rice
1/2 cup minced red bell pepper
Salt and ground black pepper
*Cook’s Note – If using wooden skewers, soak in water for 1 hour before using

DIRECTIONS
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.

Skewer steak and zucchini on separate skewers, set aside.  In a small bowl, whisk together black bean sauce, rice wine vinegar and sesame oil.  Brush mixture over beef and zucchini skewers.  Place skewers on hot grill.  Grill for 5 minutes, turning once during cooking.  Sprinkle sesame seeds on skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.

Meanwhile, cook rice according to package directions, adding red bell pepper at the beginning of cooking time.  Season rice, to taste, with salt and pepper.  Serve the beef and zucchini skewers over the rice.

Recipe courtesy of Food Network, contributed by Robin Miller, 2006

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