Beef kabobs with Asian coleslaw

Contributed By: Kay Davis


6 bamboo skewers, about 9 to 12 inches long
2 pounds strip steak or filet or any other tender cut of beef, cut into 1-inch cubes

1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chile flakes
1 tablespoon chopped ginger
2 tablespoons scallions

Asian Cole Slaw:
1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper

6 hot dog buns (optional)


Soak the skewers in cold water for about an hour. Drain and pat dry.

In a medium bowl, whisk together the marinade ingredients and set aside.

Thread the beef cubes onto the skewers and place in the marinade for about 1/2

Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl. Reserve the remaining scallions, which you have also julienned.

In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper
to taste and let marinate for 1/2 hour before serving.

Preheat grill or broiler while skewers are marinating.

Cook beef skewers for about ten minutes or until desired doneness.

Divide cabbage slaw onto 6 plates. Place skewers on top and sprinkle with remaining scallions.

If using hot dog buns, drizzle them with a little olive oil and grill until well toasted. Spread cole slaw on the bottom of the bun. Place meat on slaw,
hold bun, and remove skewer. Top with remaining bun.

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