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Sweet and Sour Beef Kebabs

Course Main Course
Cuisine Asian
Keyword beef
Total Time 4 hours 45 minutes
Servings 4
Author Christine Ma

Ingredients

  • 2 lb sirloin cut into 1-inch cubes
  • salt and pepper
  • ⅓ cup red wine vinegar
  • ⅓ cup apricot preserves
  • ⅓ cup honey
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons stone ground mustard
  • 2 cloves garlic grated
  • 1 teaspoon minced ginger
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 2 cups chunks pineapple
  • 1 red bell pepper cut into 1-inch cubes
  • 1 green bell pepper cut into 1-inch cubes
  • 2 tablespoons crushed cashews
  • thinly sliced jalapeno optional

Instructions

  • Season rib eye with salt and pepper. Whisk together red wine vinegar, apricot preserves, honey, ketchup, soy sauce, mustard, garlic, and ginger until well combined. Reserve ¼ cup of the marinade and set aside. Place rib eye chunks in a large ziploc bag and pour remaining marinade, tossing to coat. Let sit for at least 4 hours or overnight, turning over the bag halfway through.
  • Combine sugar with cinnamon and sprinkle cinnamon sugar over pineapple chunks. Let sit for 10 minutes.
  • Preheat grill to medium heat.
  • Remove beef from marinade, discarding liquid. Thread beef on skewers with pineapple chunks, red bell pepper chunks, and green bell pepper chunks, alternating between beef, fruit, and vegetable.
  • Place skewers on grill and cook for 5 minutes or until grill marks appear. Flip over skewers and brush reserved marinade on top. Continue to cook for about 5 minutes or until desired degrees of doneness. Remove from heat and let rest for 10 minutes.
  • Sprinkle crushed cashews on sweet and sour beef kebabs and top with thinly sliced jalapeno if desired. Serve.