These Asian-style beef and veggie skewers are a delightful combination of tender beef and vibrant vegetables, perfect for grilling and sharing.
Slice the beef into thin strips about 2 inches wide.
Cutting the beef thinly ensures it cooks quickly and evenly.
In a mixing bowl, combine soy sauce, brown sugar, and ground ginger.
Mix the marinade thoroughly to dissolve the sugar completely.
Add the beef strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight.
Marinating overnight enhances the flavor significantly.
Bring a saucepan of water to a boil. Add the carrots and cook for 3 minutes. Add the onion and bell pepper, and cook for another 3 minutes. Drain and cool in ice water.
Cooling the vegetables in ice water helps retain their vibrant color.
Drain the beef and discard the marinade. Assemble the skewers by threading beef strips and vegetables alternately.
Using two skewers per kebab prevents the ingredients from rotating during grilling.
Preheat the grill and lightly oil the grates. Grill the skewers over medium heat for 2-3 minutes per side until the beef is cooked to your liking.
Keep an eye on the skewers to avoid overcooking the beef.
Mix sour cream, Dijon mustard, and horseradish in a bowl to make the dipping sauce.
Adjust the horseradish quantity to suit your taste preferences.
Serve the skewers hot with the dipping sauce on the side.
Garnish with fresh herbs like parsley or cilantro for added freshness.
