You want umami? We’ll give you umami, alright! Garlicky, sticky and packed with big flavour in every bite, this Cantonese-inspired kabob takes Ontario beef to another level of culinary craftsmanship.
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 3 cloves of garlic, minced
- 2 teaspoons finely chopped ginger
- 1 1/2 lbs ontario beef sirloin steak, cut in 1-inch cubes
- Salt & pepper, to taste
- Sesame seeds, to garnish
- Green onion, to garnish
In a large mixing bowl whisk together the hoisin sauce, rice vinegar, brown sugar, soy sauce, sesame oil, garlic & ginger until well combined. Add the steak cubes & toss to coat. Cover with plastic wrap & refrigerate for a minimum of 4 hours. When ready to grill, preheat barbecue to 450(f) degrees. Thread the beef onto wood or metal skewers, roughly 6 cubes per skewer. Season to taste with salt & pepper. Grill for 1 minute on each side, rotating the skewers after each increment. Transfer skewers to a serving plate & brush with additional hoisin sauce if desired. Garnish with sesame seeds & green onions.