Glazed Beef Skewers with Ginger Slaw

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

Preparation time

  • Yield Serves 4 (serving size: 2 skewers, 2/3 cup rice, and 2/3 cup slaw)


  • 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
  • Cooking spray
  • 1 pound sirloin steak, cut into 1/4-inch-thick slices
  • 2 (8 1/2-ounce) pouches precooked brown basmati rice


  1. 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.
  2. Combine coleslaw, oil, juice, sugar, ginger, chile, 1/4 teaspoon salt, and onions in a bowl, toss.
  3. 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.