Categories: Meals

Ingredients

• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp dry sherry
• 3 tbsp vegetable oil, plus more for the grill
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 2 lbs. beer sirloin, trimmed of fat and cut into 1-inch cubes
• 2 cups long-grain white rice
• 2 Japanese eggplants, cut into 1-inch chunks
• 2 green bell peppers, cut into 1-inch chunks

Directions

1. For the marinade: Whisk the oyster sauce, soy sauce, honey, sherry, 2 tbsp vegetable oil, the vinegar, ginger and garlic in a large bowl. Remove 1/4 cup of the marinade and set aside for brushing.

2. Add the beef to the remaining marinade and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.

3. Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.

4. Meanwhile, soak 12 wooden skewers in water for at least 20 minutes. Preheat a grill to medium. Toss the eggplant and bell peppers in a large bowl with the remaining 1 tbsp vegetable oil. Thread the beef, eggplant, and bell peppers onto the skewers, alternating ingredients.

5. Oil the grill grates. Grill the kebabs in two batches until charred on the bottom and the kebabs release easily from the grill, 5 to 6 minutes. Turn the kebabs and brush with the reserved marinade. Continue to grill, moving the kebabs around as needed, until the vegetables are tender and the beef is medium rare, 3 to 4 minutes. Serve with the rice.

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