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Ontario Beef

Thai Red Curry Beef Kabobs

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Four skewers with beef mango, peppers and onions on a board with a bowl of Thai curry sauce and a bowl of rice on a wooden board.

Thai Red Curry Ontario Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

Ingredients layed out (minus the mango) for Thai Red Curry Beef kabobs.

The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Check out our video:

https://youtube.com/shorts/uY3cmTkFmyU?feature=share

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Thai Red Curry Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!
Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)
The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 d
Total Time 1 d 40 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine Thai
Servings 4 People

Equipment

  • 4 x 12-inch metal skewers If using wood, be sure to soak them as per package instructions

Ingredients
  

Marinade

  • 32 to 34- ounce Ontario Beef Sirloin trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • Juice of one lime

Skewers

  • 1 large red pepper or two small – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
  • 1 large green pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • 1 large yellow pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • ½ red onion – cut individual layers into 1.5-inch pieces 16 pieces total
  • 1 large mango – flesh cut off the pit skin removed, cut into 1.5-inch pieces (8 pieces total)
  • 3 tablespoon of olive oil for brushing the skewers as they cook.

Red Curry Sauce

  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar

Serving suggestion

  • Jasmine rice with peas
  • Lime wedges

Instructions
 

  • Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)
  • Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.
  • Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)
  • Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.
  • To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.
  • While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.
  • Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.
  • 8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.
  • Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce. Enjoy!

Video

Keyword Beef Kabobs, Beef recipe, Beef skewers, Beef Thai red curry, Ontario Beef, Thai recipe, Thai Red Curry
Tried this recipe?Let us know how it was!

Hope you enjoy my Thai Red Curry Beef Kabobs recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Ontario Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Stuffed Beef Roast with Mushroom Gravy

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A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.

The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.

If you have been following us for awhile, you will know that supporting local businesses and knowing where our food comes from is especially important to Elaine and me! Whether shopping on the next block, in the next town, or at the next farm market we come across; food sourcing outings are always an adventure and a wonderful way to spend time doing what we are passionate about!

We were thrilled when Ontario Beef asked us to create a recipe using local ingredients. Not only do we get the opportunity to use wonderful local products, but we get to support some of the creative businesses that produce and/or purvey these amazing local items!

A top down image of a raw beef roast, cheese, mushrooms, onion, thyme, kale, mustard, olive oil, beer and salt and pepper.

Full list of local items is included at the end of this recipe.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.
The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 5 – 6 People

Ingredients
  

Mushroom Gravy

  • 4 tablespoons unsalted butter
  • 12 oz mixed sliced mushrooms, such as shiitake, cremini, oyster or white (340 g)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons Canadian Apera or Marsala wine
  • 1 ½ cups low-sodium beef broth (355 ml)
  • 1 cup concentrated beef broth (240 ml)
  • 2 teaspoons fresh thyme leaves

Instructions
 

  • Remove roast from the fridge, discard any packaging, place on tray, to bring to room temperature.

Prepare the stuffing:

  • Heat oil in a large sauté pan (with a lid) over medium-high heat. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add garlic, thyme & rosemary and cook for 2 minutes. Add maple syrup and stir to combine. Add beer, bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 10 minutes. Add the mushrooms and kale, cover, and cook for 5 minutes.
  • Uncover and stir the onion mixture. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the liquid has evaporated, 4 to 5 minutes. Add the mustard and stir to combine.
  • Remove from heat and let cool while you prepare the roast.
  • Preheat the oven to 300°F (150°C) Convection Roast setting.

Prepare the roast:

  • Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about ½ inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about ¾ inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about ½ inch (1 cm) thickness; set aside.
  • Sprinkle the cheese evenly over the flattened roast.
  • Next spread the cooled stuffing on top of the cheese.
  • Roll it up like a roulade (or jelly roll) and tie with kitchen string at 2-inch (5 cm) intervals. Slide a spring of rosemary under the strings to create a wonderful aroma while cooking. Place on a rack on a shallow roasting pan or sheet pan. Brush entire roast lightly with olive oil and season with salt & pepper.
  • Cook for 1 hour until internal meat temperature reaches 125°F. Remove from oven.
  • Heat a tablespoon of olive oil in a large cast iron or heavy bottom pan until beginning to shimmer. Add the roast and sear all sides for 60 – 90 seconds (each side) until nicely browned.
  • Return the roast to the roasting rack and lightly tent with foil, leave to rest for 10 minutes before carving.
  • Serve 2.5 cm (1/2 inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs.

Mushroom Gravy

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Apera (or Marsala) and deglaze the pan, scraping the bottom clean. Add the beef broth and concentrated beef broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

Video

Keyword Beef, Ontario Beef, roast beef, stuffed beef
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Local ingredients used in this recipe:

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

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A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese.

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

Sunny summer afternoons/evenings enjoyed outdoors around the grill are a favourite with our family. A drink in hand, great conversation and a few laughs while we enjoy fresh local ingredients for dinner. This super fresh salad is a favourite for Elaine and me because we can prepare everything in advance, allowing us the opportunity to sit and relax too! The Ontario Beef striploins can be cooked ahead and served at room temperature or cooked just before mealtime and served warm. As the salad is so fresh, I remove the fat from the steaks to keep the beef lean and light as well!

Ingredients
Steaks
  • 2 Ontario Beef Striploin Steaks, fat cap removed, 4 cm thick (1 1/2”). Steaks should weigh approximately 454g (16 oz) with fat and 340g (12 oz)with fat removed.
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
Steak Board Sauce
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoons finely chopped fresh thyme
  • 2 small garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Vinaigrette
  • 1 large garlic clove, minced
  • 1 small shallot, minced
  • 1 large egg yolk
  • 2 tablespoons Dijon mustard
  • Zest of 1/2 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
Salad
  • 1 head of Boston lettuce (living lettuce preferred), leaves separated and cleaned
  • 2 small red endive, leaves separated and cleaned
  • 1/2 a large red onion, thinly sliced and marinated*
  • 340 g (12 oz) multicoloured cherry/grape tomatoes, halved or quartered
  • 6 radishes, thinly sliced
  • 170 g (6 oz) sugar snap peas, trimmed and halved if large
  • 2-3 small celery stalks, sliced on a diagonal
  • 9-10 mini cucumbers, halved (or 2 Persian cucumbers, thinly sliced)
  • 12 thin asparagus spears, cut into 3-inch pieces, blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 1 cup frozen corn kernels (peaches & cream preferred), blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
  • 115 g (4 oz) Gorgonzola (or other creamy blue cheese)
  • Maldon salt
  • Freshly ground pepper
Preparation
Season the steaks

Mix steak spices together in a small dish. Remove steaks from fridge, season with spice blend on both sides let sit at room temperature for 20 minutes.

Prepare board sauce

Place all ingredients on a board and using a knife, chop to blend and combine. Spread board sauce evenly across the board and set aside until steaks are done.

Make the vinaigrette

In a food processor, combine the first 7 ingredients with 1 tablespoon of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another tablespoon of water. Season with salt and pepper.

Preheat the grill

Heat grill on high

Prepare the vegetables

Clean and cut vegetables

Prepare the steaks

Place steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

Flip steaks and continue to grill 4 to 5 minutes for medium-rare (internal temp. of 135 °F), 6 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).

Place steaks directly on board sauce and let rest 5 minutes before slicing.

Slice meat thinly across the grain, turning each slice in the board dressing to coat, then serve.

Medium rare slices of Ontario beef on a wood (bark still on the edges) board. The beef is resting in a board sauce and will be added to this grilled beef salad.
Assemble the salad

On a large platter, lay out the lettuce, then add piles of the other ingredients. Season with salt and pepper. Serve with a bowl or jar of the vinaigrette.

Total: 40 mins
Serves: 4-6

Want to learn more about the different cuts of beef that could also be used in fresh summer meals, check out the Ontario Beef website: https://www.ontbeef.ca/buying-beef/cuts-of-beef/

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese. My arm is reaching in and I'm wearing a grey top with the Ontario Beef logo on the arm.

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

In addition to this Grilled Ontario Beef Summer Salad with Mustard Vinaigrette recipe, you can find more of my favourite Ontario Beef recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

Flank Steak Tacos

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A grilled and half sliced flank steak is on a platter surrounded by a variety of colourful fresh chopped vegetables and taco toppings,

Flank Steak Tacos.

The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.

Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.

A close up of a medium rare slice of flank steak in a taco with bright toppings.
A medium rare slice of flank steak in a taco with bright toppings infront of a large taco platter.

My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.

So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose Ontario Beef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.

Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.

Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!

This recipe was created in partnership with Ontario Beef Opinions in this post are my own.

A faded red bar and silo on a snowy day with a blue sky.
The back of a barn on a snowy day with cattle.
A woman in the butcher's fridge talking about the cuts of beef.
A butcher is holding a flank steak over the counter.

How to Marinade a Flank Steak

  • Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.
  • Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate and let marinade for at least 4 hours and up to 24 hours.
  • Remove the steak from the fridge at least 30 minutes prior to grilling.
This shows how to properly score your flank steak with a knife before marinating.

Suggested Taco Toppings: 

Spicy Guacamole, Pico de Gallo, sautéed mushrooms, corn & black bean salsa, fresh vegetables, rice and beans, grilled corn salad, limes, hot sauce, cilantro or any other favourite toppings.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A grilled and half sliced flank steak is on a platter surrounded by a variety of colourful fresh chopped vegetables and taco toppings,

Flank Steak Tacos

Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
Serve sliced flank steak on warm tortillas with, Spicy Guacamole, Pico de Gallo, sautéed mushrooms, corn & black bean salsa, fresh vegetables, rice and beans, grilled corn salad, limes, hot sauce, cilantro or any other favourite toppings
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 12 mins
Inactive time 4 hrs
Total Time 4 hrs 32 mins
Course Dinner, Entree, Game Day Snack
Cuisine Mexican, Tex-Mex
Servings 6 – 8 people

Ingredients
  

  • 1 Ontario Beef Flank Steak 2-3 pounds
  • 10 -15 warm tortillas, small

Vinaigrette

  • 2 garlic cloves sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons Dijon mustard
  • ½ cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil plus more for grilling
  • Kosher salt
  • Freshly ground pepper

Instructions
 

  • In a blender, combine the garlic, rosemary, oregano, mustard, honey & vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
  • Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.
  • Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate and let marinade for at least 4 hours and up to 24 hours.
  • Remove the steak from the fridge at least 30 minutes prior to grilling.
  • Preheat the grill on high. (Oiling the grates is advised as the honey may stick).
  • Remove the steak from the vinaigrette marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°F, approximately 8-12 minutes.
  • Transfer the steak to a carving board and let rest for at least 15 minutes. Thinly slice the meat against the grain.
  • Serve sliced flank steak on warm tortillas with, guacamole, pico de gallo, sautéed mushrooms, freshvegetables, rice and beans, corn salad, limes, hot sauce or any other favourite toppings.

Notes

Suggested Toppings: Spicy Guacamole, Pico de Gallo, sautéed mushrooms, corn & black bean salsa, fresh vegetables, rice and beans, grilled corn salad, limes, hot sauce, cilantro or any other favourite toppings.
Keyword easy flank steak recipe, Flank steak recipe, flank steak taco recipe, ground beef recipes, Ontario Beef, steak tacos, taco recipe
Tried this recipe?Let us know how it was!