Glazed Asian Beef Kabobs

Glazed Asian Beef Kabobs- mouthwatering sweet and salty flavors and easy to make in the oven or on the grill!

In my opinion, there’s nothing tastier than the sweet and salty combination of sugar and soy sauce. I could seriously eat any sort of teriyaki or Asian BBQ for every meal of the day and I’m lucky that Kyle shares similar tastebuds. It’s fair to say that 9/10 times that we go out to eat, we hit up an Asian restaurant and order something with that blend!

This recipe is my latest sweet-and-salty obsession and definitely a new favorite in my books! It’s easy to make, bursting with all the best flavors, and easy to make in the oven or on the grill (helloooo summer barbecues!). I found myself not able to stop eating all the uglier kabobs when I was taking the photos for this post and, while I had planned on eating leftovers for lunch the next day, my mom sneaked a taste and ended up stealing all of the leftovers haha. That’s how you know you have a tasty recipe!

Glazed Asian Beef Kabobs- mouthwatering sweet and salty flavors and easy to make in the oven or on the grill!

To get the most out of the marinade, I highly recommend boiling it along with a little cornstarch to thicken it. Then, when your kabobs come out of the oven or off the grill, brush the marinade on and enjoy! SO good.

Glazed Asian Beef Kabobs
Serves: 8 skewers
  • ⅓ cup soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp mirin (Japanese cooking wine which can be found in your local grocery store)
  • ⅓ cup sugar
  • 1 tbsp garlic, minced
  • 1 tsp ginger, minced
  • 1 lb sirloin steak, sliced thinly
  • green onion, sliced in large pieces
  • ½ cup onion, cut into large thin pieces
  • 1 red bell pepper, cut into medium pieces
  • skewers
  1. *Preheat the oven to broil. If using bamboo skewers, soak them in water for at least 30 minutes.*
  2. Combine the soy sauce, sesame oil, mirin, sugar, garlic, and ginger in a large ziplock bag. Shake to mix.
  3. Add the thinly sliced sirloin into the bag and shake to mix. Let marinade for 30 minutes to an hour. Reserve the marinade.
  4. Add a slice of the green onion to your skewer, followed by a piece of onion, bell pepper, and a piece of beef folded over (so the skewer pierces it twice). Repeat three times. Place the skewers on a large baking sheet.
  5. Broil on high for 4 minutes, then bake at 350 degrees for 5-7 minutes or until beef is done and vegetables are tender.
  6. While the skewers are cooking, whisk together the reserved marinade and 1 tsp of cornstarch. Bring to a boil and then let simmer for 1 minute. Remove from heat.
  7. Remove the skewers and brush with the thickened marinade. Serve hot with rice.


(Visited 921 times, 1 visits today)