You can't go wrong if your 2 1/2 year old is chanting, "it's delicious! it's delicious!" Can you? This is a must recipe - it was simple to prepare and if little people are cleaning their entire plate then I'd say it's a winner.
The cut of the beef was so tender that I was genuinely surprised. Other than braising the meat for about 4 hours, this could not have been any more supple. Now let's talk about the marinade...it was so delicious that I might figure out a way to bottle it! Here's the trick - the beef marinated, soaking up the flavor, for 48 hours straight. I did flip the bag over every time I opened the fridge. I was really pleased with this and since it was made without excess fat, it couldn't possibly be heavy on the caloric intake. It's a terrific dish for a dinner party or perhaps as an hors d'ouevres, if you cut the beef even smaller and use a smaller skewer.
Asian Beef Skewers
1 lb. Boneless Sirloin Tip Steak Flap, cut into 1 1/2" cubes
3/4 cup soy sauce
2 garlic cloves
1/4 cup Dark Brown Sugar, packed
1 Tbsp. fresh ginger
1 large scallion, white and light green parts coarsely chopped
2 large red peppers, cut into 2" squares
8 large bamboo skewers, soaked in cold water for 25 minutes
In a food processor, combine soy sauce, garlic, sugar, ginger and scallion and blend completely. Place the beef into a sealable bag and pour the marinade over; close the bag and shake well. Place in the refrigerator for 48 hours, turning a few times.
Preheat broiler and prepare broiler pan. Cut the peppers and set aside. Alternate the beef and the peppers on the skewers and arrange evenly on the pan. Broil 5 minutes per side, turning once for even cooking.
1 comment:
I do almost this exact same recipe - but with red wine added - and I use a flank steak - best for grilling but can be quickly pan-sauteed or broiled. It is so pretty. Wishing I had a "lobster farm." Sigh. We did do lobster tails. The perils of living in lake country with no oceans.
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