Oyster Sauce Steak and Potato Kebabs
What You Will Need
Ingredients
- 1 lb. ribeye steak, cut into 1 ½” cubes
- 8 baby yukon gold potatoes, boiled until just tender and drained
- 6-8 bamboo or metal skewers
- 2 tsp. of cooking oil
Marinade
- 1/4 cup Lee Kum Kee Panda Brand Oyster Sauce
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. brown sugar
- 1/2 tsp. garlic powder
Seasoning
- Salt and Pepper, to taste
Made with
Lee Kum Kee products
How to make it
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In a medium sized bowl whisk together the marinade ingredients. Pour over the steak cubes in a large food storage bag or shallow casserole dish. Seal or cover and marinate in fridge at least 1/2 hour and up to 2 hours
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Make the skewers. Alternate between the steak pieces and cooked potato.
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Heat a grill or grill pan to medium-high and lightly oil. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes, until the steak reaches the desired temperature.