Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 3 cups coleslaw mix (packaged)
- 2 tablespoons dark sesame oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon grated peeled fresh ginger
- 1/2 teaspoon red chile pepper (chopped)
- 3/8 teaspoon kosher salt (divided)
- 4 green onions (diagonally cut into 1/2 inch pieces)
- 1 pound beef sirloin (steak, cut into 1/4 inch thick slices)
- 17 ounces cooked rice (2 pouches precooked brown basmati rice)
How to Make
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Step 1: Combine the first 4 ingredients in a saucepan over medium heat; bring to a boil. Cook 10 minutes or until reduced to 1/4 cup, stirring frequently.
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Step 2: Combine coleslaw, oil, juice, sugar, ginger, chile, 1/4 teaspoon salt, and onions in a bowl; toss.
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Step 3: Heat a grill or grill pan over medium-high heat. Coat pan or grill with cooking spray.
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Step 4: Thread the beef evenly onto 8 (8 inch) skewers.
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Step 5: Arrange skewers on the pan; cook 2 minutes on each side or until desired degree of doneness. Brush soy sauce mixture over the skewers; sprinkle with the remaining 1/4 teaspoon salt.
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Step 6: Heat the rice according to the package directions. Serve the skewers over the rice with slaw.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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