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Fragrant Grilled Ginger Plum Beef Shish Kabob Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Ginger plum beef shish kabob

Ginger plum beef shish kabob

Great Recipe for Chinese Plum Sauce

Recently, I have been attempting to reduce the amount of stuff in my pantry. There is such a great detritus of things accumulated over time, including chutneys, black spaghetti, red bean paste, various sugars, canned tomatoes, tomato paste, couscous—the list goes on and on. One item I found was a jar of Chinese plum sauce, which I once bought on a whim.

I decided to use the plum sauce as a tasty marinade for grilled beef. In my opinion, plum sauce on its own is too strong—but when combined with other flavorings the result is exceedingly good. When you combine the sauce with contrasting flavors like balsamic vinegar, the result is wonderfully sweet, sour, and fruity. I also added aromatic notes of ginger and olive oil.

And all of it is just so wonderfully simple! Just mix together all of the ingredients, marinate the beef cubes overnight (or at least a few hours), and then grill. The rich meatiness of the beef perfectly complements the sweet, fruity, aromatic, sour tones of the marinade. It's simple, easy, and delicious. While the meat was grilling on the skewers, I also took the opportunity to grill some vegetables such as leeks, onions, and tomatoes.


  • 9.2 ounces Chinese plum sauce
  • 2 pounds beef, such as trip tip
  • 1/3 cup balsamic vinegar
  • 2 teaspoons ginger powder
  • 1/3 cup olive oil
  • salt, to taste
  • plentiful pepper


  1. Marinade the meat preferably the night before or at least several hours prior to grilling. In a large ceramic bowl, combine the plum sauce, balsamic vinegar, ginger, olive oil, salt, and lots of pepper. Mix until it is well combined and liquid. Chop the beef into 1-inch cubes and cover it with the marinating liquid in the bowl.
  2. Cover with plastic wrap and refrigerate until shortly before it is time to barbecue.
  3. Start your barbecue and leave sufficient time for the coals to become hot. Meanwhile, thread the meat onto skewers. If possible, grill some vegetables, as well, such as tomatoes, onions, and leeks.
  4. Grill for 10 to 15 minutes on each side, to your degree of desired doneness. Baste from time to time with the marinating liquid
  5. Serve hot.