3 bunches of lemongrass
4 bell Peppers
1 large white onion
1-2 lbs boneless beef top sirloin
Soy-ginger marinade (recipe below)
4 cups soy sauce
2 cups Wholesome Organic Dark Brown Sugar
2 cups Wholesome Organic Honey
1 cup rice wine vinegar
1/2 cup fresh ground ginger
3 tbsp crushed red pepper flakes
Place the bunches of lemongrass in the freezer until it is time to assemble the kabobs.
Slice the bell peppers and onion into 1 inch squares and set aside.
Trim the sirloin as you desire, and then cube into 1 inch squares.
For the soy-ginger marinade: Combine all ingredients in a bowl and mix until combined. Divide the soy-ginger marinade into two separate sealable bowls.
Place the onions and peppers into one of the bowls. In the other bowl place the boneless beef top sirloin pieces. Refrigerate both bowls for 3-12 hours.
30 minutes before you are ready to start cooking, heat the grill or cook top to high heat (450-500°F).
Remove the bunches of lemongrass from the freezer and trim off the firm tip sections to be used as skewers (they should be a minimum of 6 inches long).
Sear the kabobs directly over the heat for a total of 8-10 minutes. Turn every 2 minutes to ensure even cooking.
Recipe Source: ASAP BBQ, St Louis, MO
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