Banh Mi Beef Kebabs
Banh Mi Beef Kebabs are a flavorful and easy meal to make on the grill!
*This post is a collaboration with Certified Angus Beef. I received compensation, but all opinions are my own***
What to do. What to do.
This time of year can feel overwhelming.
From backyard barbecues to late night dinners under the stars, trying to decide what to grill can feel overwhelming. With so many options to pick from like steaks, burgers, veggies, and more. It’s hard to know what to pick, cook, and eat!
Well, today I’m helping you decide what to put on the grill. The answer to our problem: Certified Angus Beef® Top Sirloin Steaks. Literally the most versatile protein. I always have a few packages in the freezer or keep a few in the fridge to make an easy meal during the week. Which is why these Banh Mi Beef Kebabs are a huge hit in our household.
Why use Certified Angus Beef® Top Sirloin Steaks?
The great thing about this type of steak is that it’s family-sized, tender beef at an affordable every day price. Also, it’s convenient when it comes to cooking because it’s juicy and lean, and very versatile.
What is the Certified Angus Beef brand?
The original Angus beef brand. Based in Wooster, Ohio and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best make our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.
Why should you should buy the Certified Angus Beef brand?
The Certified Angus Beef ® brand is the best beef available. That’s why it’s trusted by 5-star chefs and the best home cooks. Because when it comes to serving a great meal, quality ingredients matter.
But equally as important, family farmers and ranchers started the Certified Angus Beef ® brand and they continue to lead it today, dedicating every day to ensure you enjoy the very best beef.
What’s in these Banh Mi Beef Kebabs?
The best part about these Banh Mi Beef Kebabs is that they require only a handful of ingredients and don’t take a lot of time to assemble. For this recipe you will need:
- Certified Angus Beef ® top sirloin steaks
- Daikon Radish
- Soy sauce
- Fish sauce
Tips for Making these Banh Mi Beef Kebabs:
- Certified Angus Beef ® top sirloin steaks: make sure you bring the steaks to room temperature at least 30 minutes prior to cooking. This will ensure an even cooking time.
- Carrots: Since carrots are thick and take a bit longer to cook, I suggest par-cooking them in the microwave prior to grilling. This way you will have juicy carrots that are soft and pair well with the beef.
- Cucumber-Cilantro Sauce: this sauce is best made a day ahead so all the flavors have a chance to combine. If you can, make the sauce prior to grilling and let it sit in the fridge for at least 30 minutes.
Frequently Asked Questions:
What other Certified Angus Beef cuts can I use for these kebabs?
I would try to source a Tri-Tip or even a Ribeye if you want to make them a little more luxurious.
What if I can’t find a daikon radish?
If you can’t find a daikon radish you can simply use a yellow onion!
Do I need to soak the skewers prior to grilling?
Yes! If you are using wooden skewers you will want to soak them in water for at least 30 minutes so they don’t burn while on the grill.
Where can I learn more about Certified Angus Beef?
You can learn more about the best beef by visiting: www.certifiedangusbeef.com
Banh Mi Beef Kebabs
- For the cucumber-cilantro sauce:
- 6 tbsp Hot water
- 2 tbsp Granulated sugar
- 2 tbsp Fish sauce
- 1 tbsp Fresh lime juice
- 1/3 cup Cucumber, finely chopped
- 1 tbsp Chopped fresh cilantro
- 1 clove Garlic, minced
- For the Kebabs:
- 6 tbsp Reduced-sodium soy sauce
- 6 tbsp Honey
- 1/4 cup Fish sauce
- 2 tbsp Olive oil, plus more for cooking
- 1 lb Certified Angus Beef ® top sirloin steaks:, cut into 1” pieces
- 2 large Carrots, peeled and cut into 1-inch chunks
- 2 tbsp Water
- 1 large Daikon, peeled and cut into 1-inch chunks (*or you can subitute with a yellow onion)
- Kosher salt and pepper to taste
- For the cucumber-cilantro sauce:
- In a medium mixing bowl, combine all the ingredients. Place in the fridge to allow the flavors to combine until ready to serve. **This sauce is meant to be a dipping sauce. Gently dip the skewers pieces into the sauce when ready to eat. If you feel as though it's too runny, simply discard some of the liquid for a thicker sauce or add in more chopped cucumber.***
- For the kebabs:
- In a large mixing bowl, combine the soy sauce, honey, fish sauce, and olive oil. Add in the beef, carrots, and daikon radishes. Toss everything together, cover with plastic wrap, and let marinate in the fridge for at least 1 hour.If you are using wooden skewers, soak them in a shallow pan filled with water for at least 30 minutes to prevent scorching.
- Remove the beef, carrots, daikon from the fridge and place in a large bowl. Transfer the leftover marinade to a medium saucepan. Bring the sauce to a boil over medium-high heat, then reduce to a simmer. Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
- Next, touch the carrots and if they are fork tender go ahead and leave in the bowl. If they are still hard, place them in a separate bowl with water, cover with plastic wrap, pierce the plastic wrap a few times, and microwave for 2 minutes or longer until slightly softened. You want the carrots to be fork tender, but not too tender that it won't stay on the skewer.
- Next, preheat the grill to medium-high heat. Thread the beef, carrots, and daikon onto the wooden skewers. Brush the skewers with olive oil and season with salt and pepper. Grill the beef kebabs for about 5 minutes, flipping a few times to ensure even cooking. After 5 minutes, start brushing the kebabs with the reduced marinade. Remove from the grill and let the skewers rest before enjoying with the cucumber-cilantro sauce