Categories: Meals
Ingredients
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp dry sherry
- 3 tbsp vegetable oil, plus more for the grill
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 2 lbs. beer sirloin, trimmed of fat and cut into 1-inch cubes
- 2 cups long-grain white rice
- 2 Japanese eggplants, cut into 1-inch chunks
- 2 green bell peppers, cut into 1-inch chunks
Directions
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For the marinade: Whisk the oyster sauce, soy sauce, honey, sherry, 2 tbsp vegetable oil, the vinegar, ginger and garlic in a large bowl. Remove 1/4 cup of the marinade and set aside for brushing.
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Add the beef to the remaining marinade and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.
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Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.
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Meanwhile, soak 12 wooden skewers in water for at least 20 minutes. Preheat a grill to medium. Toss the eggplant and bell peppers in a large bowl with the remaining 1 tbsp vegetable oil. Thread the beef, eggplant, and bell peppers onto the skewers, alternating ingredients.
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Oil the grill grates. Grill the kebabs in two batches until charred on the bottom and the kebabs release easily from the grill, 5 to 6 minutes. Turn the kebabs and brush with the reserved marinade. Continue to grill, moving the kebabs around as needed, until the vegetables are tender and the beef is medium rare, 3 to 4 minutes. Serve with the rice.