Serves 4 (serving size: 2 skewers, 2/3 cup rice, and 2/3 cup slaw)
Photo: Jennifer Causey Styling: Claire Spollen
3 tablespoons lower-sodium soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon brown sugar
3 cups packaged coleslaw
2 tablespoons dark sesame oil
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chopped red chile pepper
3/8 teaspoon kosher salt, divided
4 green onions, diagonally cut into 1/2-inch pieces
1 pound sirloin steak, cut into 1/4-inch-thick slices
2 (8 1/2-ounce) pouches precooked brown basmati rice
Est. added sugars 6 g
How to Make It
Combine the first 4 ingredients in a saucepan over medium heat; bring to a boil. Cook 10 minutes or until reduced to 1/4 cup, stirring frequently.
Combine coleslaw, oil, juice, sugar, ginger, chile, 1/4 teaspoon salt, and onions in a bowl; toss.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Thread beef evenly onto 8 (8-inch) skewers. Arrange skewers on pan; cook 2 minutes on each side or until desired degree of doneness. Brush soy sauce mixture over skewers; sprinkle with remaining 1/8 teaspoon salt. Heat rice according to package directions. Serve skewers over rice with slaw.
The glaze was delicious (albeit a little salty even with low sodium soy). Sirloin just doesn't do it for me in this format. Would have been great doing a flank and then glazing last minute and slicing thin. Would make glaze again to do that. Slaw was good, would have preferred a 1:1 with regular oil and sesame, it was a little over powering.
Typically we are not fans of sirloin; too tough. So I cut the steaks into strips and marinated the strips in the sauce for about 5 hours, turning occasionally. After threading the meat onto the skewers, I boiled the sauce to drizzle over the skewers and rice just before serving. Grilled the skewers on our Traeger, 7 minutes per side. The meat came out quite tender and flavorful. The slaw was good too. I substituted garlic chili sauce for the pepper. A sprinkle of toasted sesame seeds completed the meal. Hubby loved it. Will make again.
I made the slaw only, looking for a non-mayo option to serve with grilled ham. This recipe has a nice sweet heat and lively freshness from the lime juice. I used chili garlic sauce instead of the red chili pepper. Sliced green onions and chopped peanuts were added for more texture (not that it needed more). I will happily make this again!
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