Recipe: Korean-Grilled Beef Skewers with Far East Summer Slaw

KOREAN-GRILLED BEEF SKEWERS
Makes 4 servings

The traditional Korean flavors of sesame seed, ginger and soy sauce combine with sweetness and heat to create a full-flavored marinade for beef. Grill on skewers and serve with Far East Summer Slaw.

1 pound boneless beef loin or sirloin steak
3 tablespoons soy sauce
2 tablespoons McCormick Sesame Seed, toasted
2 tablespoons brown sugar
1 tablespoon water
1 teaspoon McCormick Ground Ginger
1 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Crushed Red Pepper
2 green onions, sliced

Place steak in freezer 20 minutes; cut into 1/4 inch-thick strips.

Combine remaining ingredients in self-closing plastic bag. Add steak; rotate bag to mix well. Refrigerate 30 minutes.

Remove steak from marinade. Thread steak in zig-zag fashion onto skewers.

Grill over medium-high heat or broil 7-8 minutes or until desired doneness.

Serve with Far East Summer Slaw.

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FAR EAST SUMMER SLAW
Makes 6 (1 cup) servings

1 bag (16 ounces) coleslaw mix, or 1/2 head cabbage, thinly sliced (about 7 cups)
1 cup chopped radishes
1/3 cup rice vinegar
3 tablespoons brown sugar
2 tablespoons vegetable oil
1/2 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Ground Ginger
1/4 teaspoon McCormick Crushed Red Pepper

Toss coleslaw mix and radishes in a large bowl. Set aside.

Mix remaining ingredients until well blended.

Pour dressing over slaw; toss well. Cover and refrigerate until ready to serve.

Source: McCormick