Bamboo or metal skewers ¼ cup (60 mL) EACH hoisin sauce, soy sauce and ketchup 1 tbsp (15 mL) EACH maple syrup, minced gingerroot and garlic 1 lb (500 g) Beef Hanger Grilling Steak , cut into 1-inch (2.5 cm) cubes ½ tsp (2 mL) Chinese five-spice powder Salt and pepper 3 baby eggplants, sliced ½-inch (1 cm) thick Toasted sesame seeds (optional) Chopped green onions (optional)

1. Soak bamboo skewers (if using) in water for at least 30 minutes. 2. Meanwhile, combine hoisin, soy sauce, ketchup, maple syrup, gingerroot and garlic in a small bowl. Pour half into a separate bowl; reserve one portion to baste the meat and one to baste the eggplant. 3. Pat beef cubes dry with paper towel. Season beef cubes all over with Chinese five-spice powder and salt and pepper to your taste. Thread onto skewers. 4. Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown all sides and basting with one portion of the sauce near the end of cooking, until cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a plate. Discard any remaining meat basting sauce. 5. Meanwhile, place eggplant slices on grill in single layer; with clean basting brush, lightly baste upper side with the reserved eggplant basting sauce. Grill 2 to 3 minutes; turn and baste lightly. Grill for 2 to 3 minutes until just softened. Transfer to serving bowl and drizzle with any remaining eggplant basting sauce. Serve with beef kabobs; garnishing with sesame seeds and green onions, if desired.

Grilled Asian-Style Beef Kabobs with Eggplant

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Hanger Steak