Thai-Spiced Beef and Red Bell Pepper Kabobs Recipe

Name: Thai-Spiced Beef and Red Bell Pepper Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking sherry; 2 tablespoons rice wine (in the Asian section of the supermarket); ⅓ cup soy sauce; ⅓ cup hoisin sauce; 3 cloves garlic, finely chopped; 1 red chili pepper, seeded and finely chopped; 1 ½ tablespoons freshly grated gingerroot; 3 scallions, finely chopped; salt and pepper, to taste; 2 lbs cubed beef or 2 lbs steak; 2 large red bell peppers, seeded and cut into small chunks; cooked white rice or pasta or green lettuce, to serve

Servings: persons

2 tablespoons cooking sherry
2 tablespoons rice wine (in the Asian section of the supermarket)
⅓ cup soy sauce
⅓ cup hoisin sauce
3 cloves garlic, finely chopped
1 red chili pepper, seeded and finely chopped
1 ½ tablespoons freshly grated gingerroot
3 scallions, finely chopped
salt and pepper, to taste
2 lbs cubed beef or 2 lbs steak
2 large red bell peppers, seeded and cut into small chunks
cooked white rice or pasta or green lettuce, to serve

1
MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
2
Season to taste with salt and pepper.
3
Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
4
When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
5
Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
6
When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
7
Serve immediately over rice, pasta, or lettuce.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons cooking sherry, 2 tablespoons rice wine (in the Asian section of the supermarket), ⅓ cup soy sauce, ⅓ cup hoisin sauce, and more.

Yes, Thai-Spiced Beef and Red Bell Pepper Kabobs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Spiced Beef and Red Bell Pepper Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions