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Singapore-Style Beef Kabobs
 
RecipeBeef Cuts
Singapore-Style Beef Kabobs
Grilled sirloin kabobs prepared in a ginger-soy marinade, served over spicy Singapore-style noodles. Try this! Signatures - Singapore Steak: Marinate Top Sirloin, Strip, Ribeye, Tenderloin or other steaks in Ginger Marinade. Grill or broil to desired doneness. Accompaniments - Cucumber Dipping Salad: Simmer Japanese rice vinegar and sugar until slightly reduced, then chill. Combine peeled, seeded and sliced cucumbers with shredded carrot and minced cilantro. Top with hot Singapore Sauce. Garnish with sliced green onion and serve with crispy stir-fried vegetables and rice. Pour vinegar mixture over vegetables, top with chopped roasted peanuts. Try this! Signatures - Singapore Steak: Marinate Top Sirloin, Strip, Ribeye, Tenderloin or other steaks in Ginger Marinade. Grill or broil to desired doneness. Accompaniments - Cucumber Dipping Salad: Simmer Japanese rice vinegar and sugar until slightly reduced, then chill. Combine peeled, seeded and sliced cucumbers with shredded carrot and minced cilantro. Top with hot Singapore Sauce. Garnish with sliced green onion and serve with crispy stir-fried vegetables and rice. Pour vinegar mixture over vegetables, top with chopped roasted peanuts.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Ginger Marinade: 
1. To make Ginger Marinade: In bowl mix soy sauce, ginger, sesame oil and water until thoroughly blended. Yield: 2 cups.
Soy sauce1/2 cup
Ginger, grated1/2 cup
Oriental sesame oil1/2 cup
Water1/2 cup
  
2. Pour Ginger Marinade into utility pan. Add beef; toss to coat. Cover and refrigerate at least 2 hours and no longer than 6 hours.
Beef Loin, Top Sirloin Butt, cubed 1 inch (IMPS/NAMP 184)10 - 12 pounds
  
3. For each serving, to order: Thread 3-1/2 to 4 ounces beef on each of 2 skewers. Grill to desired doneness. Thread 1 onion piece on each end of each skewer.

Meanwhile, in 10-inch skillet sauté 1 teaspoon garlic in 1 teaspoon oil over medium heat. Add 6 ounces spaghetti, 1/2 cup sprouts and 1/4 cup Singapore Sauce.

Toss and heat through. Plate spaghetti, top with beef skewers and sprinkle with 2 tablespoons cilantro. Serve with Cucumber Dipping Salad.
Wooden skewers, 8-inch, soaked in water 30 minutes48
Green onion pieces, 1-1/2 inches long96
Garlic, minced1/2 cup
Peanut oil1/2 cup
Cooked spaghetti, hot9 pounds
Bean sprouts6 cups
Singapore sauce6 cups
Cilantro, chopped3 cups
Singapore Sauce: 
Singapore Sauce: In large skillet sauté 3 tablespoons grated ginger in 3 tablespoons vegetable oil over medium heat for 3 minutes. Mix in flour. Slowly add chicken stock and soy sauce, stirring constantly until sauce is thickened.

Strain into large bowl. Mix in hoisin sauce, oyster sauce and chili paste until thoroughly blended. Cover and refrigerate. Yield: 6-1/4 cups
Ginger, grated3 tablespoons
Vegetable oil3 tablespoons
All-purpose flour6 tablespoons
Chicken stock6 cups
Soy sauce3/4 cup
Hoisin sauce6 tablespoons
Oyster sauce1 tablespoon
Chile paste2 teaspoons


Nutrition information per serving: 673 calories; 20 g fat (5 g saturated fat; 7 g monounsaturated fat); 118 mg cholesterol; 884 mg sodium; 64 g carbohydrate; 4.6 g fiber; 57 g protein; 24.4 mg niacin; 1.2 mg vitamin B6; 2.4 mcg vitamin B12; 6.0 mg iron; 98.6 mcg selenium; 9.4 mg zinc; 191 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
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