Korean Barbecued Beef (Kalbi)

Korean Barbecued Beef (Kalbi)
Recipe from: Family Feasts for $75 a Week by Mary Ostyn

2 pounds round steak (I didn't have round steak, so I used some other cut of boneless steak that I had in the freezer!)
1/3 cup soy sauce
1 cup firmly packed brown sugar
2 tablespoons sesame oil
1/4 cup lemon lime soda
3 cloves garlic, minced
2 green onions, chopped (I didn't have green onions, so I finely diced about 1/4 of a yellow onion)
1 teaspoon black pepper
1 teaspoon sesame seeds

1. Thinly slice beef against the grain. Mix remaining ingredients together in a glass baking dish. Add steak; cover and marinate overnight. (I mixed this in the morning and let it marinate about 7 hours)
2. Preheat grill. Remove beef from marinade, and grill to desired degree, turning slices over at least once while cooking.

The Verdict: SO amazing!! This was seriously yummy!! We had some friends over for dinner that night, and I served it with rice and broccoli - and there was not one bit of beef left over!! We will make this again for sure! When I served it we sprinkled some red pepper flakes on - and that was delicious! I might add a couple of shakes into the marinade next time!

Grilled Chicken Kabobs with Thai Peanut Sauce

Originally posted April 4, 2011

I made these for dinner the other night (in April), and they were different, but good! I think I will make a few changes to the sauce the next time I make it, but other than that we really liked it!! :) I will use less soy sauce, a little more rice vinegar and more hot sauce the next time. But those are our preferences! :) Here's the recipe!

Grilled Chicken Kabobs with Thai Peanut Sauce
Recipe found here

Sauce

1/2	cup creamy peanut butter
1/2	cup reduced-sodium soy sauce
1/4	cup rice vinegar
1/3	cup sugar
1/4	teaspoon red pepper sauce

Kabobs

6	boneless skinless chicken breasts (2 lb), each cut lengthwise into 4 strips
1	large red bell pepper, cut into 24 pieces
	Cooking spray

1. Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
2. On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
3. Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.