Banh Mi Beef Kebabs
Banh Mi Beef Kebabs are a delicious and easy meal to make on the grill! Made with juicy beef, daikon radish, carrot, and drizzled with a cucumber-cilantro sauce!
Ingredients
- 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
Instructions
- 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
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