We bought our first grill this spring and have been having so much fun experimenting with it this summer. My husband is the best grill master, he claims he can’t cook but he can perfectly cook meat without a thermometer. I don’t know how he does it, he can just look at the meat and know its done. Don’t get me started on his steaks…they are always perfectly cooked. We got really into kabobs this spring and originally made this recipe for mothers day. It was such a big hit at mothers day that we have now made it for several family “socially distanced” events.
The key to this recipe is letting the beef marinate for a long time. It is best when the beef marinates overnight, it makes the meat so tender. Its also important to use fresh ginger in this recipe as it provides a more bold flavor then frozen ginger or dried ginger. Honestly, until quarantine I never kept fresh ginger around but now I use it all the time due to its health benefits (making your own ginger shots is way more cost effective). I hope that you enjoy this recipe as much as we do.
Ginger Beef Marinade
Prep Time: 20 minutes then 3-12 hours to marinate
Cook Time: 10-15 minutes dependent on grill
Servings: 4 servings
¾ cup Coconut Aminos
¼ cup Soy Sauce
2 Limes juiced
¼ cup Sesame Oil
¼ cup Rice Wine Vinegar
3 garlic Cloves minced
2 inches of Ginger minced
2 pounds of Chuck Roast chopped or Steak Tips
- Chop your chuck roast into cubes or use steak tips.
- Combine the marinade ingredients in a large bowl, add the steak, marinate for 3 hours to overnight. The longer you leave the steak in the marinade the more flavorful and tender it will be.
- When you are ready to cook, preheat your grill for ten minutes until it is about 400 degrees.
- Cook the kabobs on the grill for 10 minutes, 5 minutes per side. Every grill is different so check the steaks with a meat thermometer (it should be between 150-160 degrees). You can also always check the meat by cutting open one piece.
- You can cook these by themselves or add veggies.
Note: To make this recipe paleo replace the soy sauce with 1/4 cup more coconut aminos and replace the rice wine vinegar with coconut vinegar