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RECIPE
16 INGREDIENTS14 STEPS4hr 50min

Korean Barbecue Steak Kabobs

5.0
1 Ratings
These Korean Barbecue Steak Kabobs are out-of-this-world wonderful – these are the kabobs that had the neighbors running over to ask “What the heck wonderful thing are you grilling now?"
Korean Barbecue Steak Kabobs Recipe | SideChef
These Korean Barbecue Steak Kabobs are out-of-this-world wonderful – these are the kabobs that had the neighbors running over to ask “What the heck wonderful thing are you grilling now?"
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
4hr 50min
Total Time
$1.77
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Kabobs

2 lb
Beef Tenderloin
cut into 1 1/2-inch cubes
2
sliced into 1 1/2-inch pieces
2
sliced into 1 1/2-inch pieces
2
sliced into 1 1/2-inch pieces
1
Large  Red Onion
cut into 1 1/2-inch pieces

Korean Barbecue Sauce

3/4 cup
Grated  Pears
peeled beforehand
1/2 cup
Grated  Yellow Onions
6 cloves
Garlic , minced
1/2 tsp
Freshly Grated  Fresh Ginger
1/2 cup
Dark Brown Sugar
1/4 cup
Sweet Chili Sauce
1/2 Tbsp
Crushed Red Pepper Flakes
or Sriracha
(optional)

Marinade

1/4 cup
Toasted Sesame Oil

Glaze

1 Tbsp
3 Tbsp
Water
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Nutrition Per Serving

VIEW ALL
CALORIES
310
FAT
18.5 g
PROTEIN
16.7 g
CARBS
20.5 g

Author's Notes

Yields 12 to 14 kabobs.

Cooking Instructions

HIDE IMAGES
Step 1
Whisk the Pears (3/4 cup) , Yellow Onions (1/2 cup) , Garlic (6 cloves) , Fresh Ginger (1/2 tsp) , Low-Sodium Soy Sauce (1/2 cup) , Dark Brown Sugar (1/2 cup) , Sweet Chili Sauce (1/4 cup) , and Crushed Red Pepper Flakes (1/2 Tbsp) together in a small bowl.
Step 2
Divide the sauce: 1/3 for the marinade, and 2/3 for the glaze.
Step 3
Combine 1/3 of the Korean Barbecue Sauce together with the Toasted Sesame Oil (1/4 cup) ; this is your marinade. Reserve and refrigerate remaining Korean Barbecue Sauce.
Step 4
Place Beef Tenderloin (2 lb) in a large freezer bag and pour the marinade over the top. Seal bag and gently squeeze/toss to coat. Refrigerate for at least 4 to 6 hours.
Step 5
Place the remaining Korean Barbecue Sauce into a small saucepan over medium-low heat until it just starts to simmer.
Step 6
Mix Corn Starch (1 Tbsp) and Water (3 Tbsp) together and pour mixture into the pan, stirring constantly. Continue to simmer for 5 minutes, stirring occasionally.
Step 7
While it is simmering, give it a taste, and if you want it a little bit hotter, add another teaspoon of red pepper flakes or Sriracha. If you want it sweeter, add brown sugar to taste. Remove from heat. Sauce will thicken as it cools.
Step 8
If grilling, grease and preheat grill to medium-high heat.
Step 9
If using wooden skewers, soak in water for at least 30 minutes before grilling or broiling. If using metal skewers, skewer away. Thread marinated beef and Red Bell Peppers (2) , Orange Bell Peppers (2) , Yellow Bell Peppers (2) , and Red Onion (1) onto skewers.
Step 10
Grill kabobs until lightly charred all over, approximately 2-3 minutes per side, brushing lightly with half of the Korean Barbebue Sauce. You can check the meat cubes for doneness if desired - you don't want to overcook.
Step 11
Let rest 5 minutes before serving. Serve with reserved Korean Barbecue Glaze.
Step 12
OVEN INSTRUCTIONS: Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
Step 13
Evenly space kabobs on baking sheet, brush with half of the Korean Barbecue Glaze and bake 12-16 minutes, turning once OR until meat reaches desired doneness (cooking time will vary depending on each side, so you can check a chunk of the meat for doneness if desired).
Step 14
Let rest 5 minutes before serving. Serve with reserved Korean Barbeque Glaze.
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Nutrition Per Serving
Calories
310
% Daily Value*
Fat
18.5 g
24%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
64.3 mg
21%
Carbohydrates
20.5 g
7%
Fiber
1.8 g
6%
Sugars
15.1 g
--
Protein
16.7 g
33%
Sodium
431.6 mg
19%
Vitamin D
--
--
Calcium
40.2 mg
3%
Iron
1.7 mg
9%
Potassium
410.4 mg
9%
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