Have your little helpers mix up the glaze, while older kids can help skewer the beef.
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.