Sweet and Sour Beef and Pineapple Kebabs
Asian sesame side salad

Name: Sweet and Sour Beef and Pineapple Kebabs
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 4 cloves Garlic; 1/4 cup Tamari; 1/4 cup Oil, cooking; 2 tsp Oil, toasted sesame; 3 Tbsp Vinegar, rice; 3 Tbsp Honey; 3/4 lb Steak, flank or skirt; 16 Skewers, for grilling; 1/2 Onions, medium and red, chopped into 1” (2.5 cm) pieces; 1 Bell peppers, red, chopped into 1” (2.5 cm) pieces; 1/2 lb Pineapple, fresh (sub frozen cubes), chopped into 1” (2.5 cm) pieces; 2 tsp Sesame seeds, white or black; 1 Tbsp Vinegar, rice; 2 tsp Oil, toasted sesame; 2 tsp Honey; 1/4 cup Oil, cooking; 1 Cucumbers, medium, diced; 1 cup Edamame, shelled; 3 oz Salad greens

Active: 35 Total: 65

Original GF Paleo Vegetarian

Sweet and Sour Beef and Pineapple Kebabs

These beef kebabs get their sweet and sour flavor both from an Asian-style marinade and the combination of sweet pineapple and savory vegetables that are served with it. Cook these on the grill or in the oven!

Ingredients

Metric

Servings:

Sweet and Sour Marinade:

Garlic - 4 cloves
Tamari - 1/4 cup
Oil, cooking - 1/4 cup
Oil, toasted sesame - 2 tsp
Vinegar, rice - 3 Tbsp
Honey - 3 Tbsp

Beef and Pineapple Kebabs:

Steak, flank or skirt - 3/4 lb
Skewers, for grilling - 16
Onions, medium and red - 1/2 , chopped into 1” (2.5 cm) pieces
Bell peppers, red - 1 , chopped into 1” (2.5 cm) pieces
Pineapple, fresh (sub frozen cubes) - 1/2 lb , chopped into 1” (2.5 cm) pieces

Asian Sesame Side Salad:

Sesame seeds, white or black - 2 tsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 2 tsp
Honey - 2 tsp
Oil, cooking - 1/4 cup
Cucumbers, medium - 1 , diced
Edamame, shelled - 1 cup
Salad greens - 3 oz

Prep

Marinate steak - Cut steak into 1” (2.5 cm) pieces. Smash garlic cloves (no need to remove the peels) and combine with tamari, oils (both cooking and sesame), vinegar and honey. Pour marinade over steak and marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Soak skewers - If you plan to cook kebabs on the grill, soak the skewers in water for 30 minutes while you continue with the rest of your meal prep. This will prevent the skewers from burning. (Skip this step if cooking kebabs in the oven.)
Make salad dressing - Combine sesame seeds, vinegar, sesame oil and honey. Whisk while slowly adding cooking oil. Season with salt and pepper. (Can be done up to 5 days ahead)
Onions / Bell peppers / Pineapple / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
Prep skewers - Thread skewers through steak, onions, bell peppers and pineapple. Place kebabs on a sheet pan, sprayed lightly with cooking oil. Season kebabs with salt and pepper. (Can be done 1 day ahead)
If using frozen edamame, defrost in the microwave according to package directions.

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Make

If making kebabs in the oven: Preheat oven to 450F / 232C degrees. Roast kebabs in oven, turning halfway through cooking, until steak reaches an internal temperature of 140F / 60C degrees, ~10 minutes. (This is for medium steak, adjust to your preferences.)
If making kebabs on a grill: Preheat grill to 500F / 260C degrees. Grill kebabs, turning halfway through cooking, until steak reaches an internal temperature of 140F / 60C degrees, ~8 minutes. (This is for medium steak, adjust to your preferences.)
Allow steak to rest, covered with foil, ~5 minutes.
While steak is resting, toss cucumbers, edamame and salad greens in dressing. Serve kebabs with salad on the side and enjoy!

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