Oyster Sauce Steak and Potato Kebabs Canada
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Keywords
- Lee Kum Kee
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Cooking tools:
- Skewer
- Grill
- Grill pan
- Instant-read thermometer
- Mixing bowl
- Whisk
- Zip-top bag
- Baking dish
- Refrigerator
- Spatula
Ingredients
- 450 g ribeye steak, cut into 4 cm cubes
- 8 baby yukon gold potatoes, boiled until just tender and drained
- 6-8 bamboo or metal skewers
- 2 tsp. of cooking oil
- 1/4 cup Lee Kum Kee Panda Brand Oyster Sauce
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. brown sugar
- 1/2 tsp. garlic powder
- Salt
- Pepper
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