Grilled Asian Beef Ribbons Food

GRILLED ASIAN BEEF KEBABS OVER RICE

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
• Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
• Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

JAPANESE GRILLED HIBACHI STEAK

Steps:

• In a small bowl, mix the garlic and ginger with the sugar, soy sauce, water, and oil, until the sugar has dissolved.
• Place the steak in a tight-fitting dish with high sides (or a zip-locked bag). Pour the marinade over the steak, turning to coat. Marinade for 30 min, while you preheat your charcoal grill.
• Preheat your charcoal grill to high heat (roughly 450F). (You should be able to hold your hand 4-5 inches from the grates for 2-4 seconds.)
• Once your grill grates are hot, remove the steaks from the marinade and grill for 2 minutes per side, turning once gently with tongs.
• When you think your steaks are done, test the internal temperature with an instant-read thermometer. You are looking for an internal temperature of 130F for medium rare or 140F for medium. (The internal temperature of your steak will rise around 5 degrees while the steaks rest, bringing them to the correct temperature for each doneness listed.)
• Remove the steaks from the grill and let rest for 5 minutes before slicing.
• Top with sesame seeds and sliced scallions, if desired for serving.
• Serve with white rice and grilled vegetables.

KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS

Steps:

• Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
• Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.

GRILLED RIBBONS OF THAI-STYLE STEAK

Steps:

• Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
• In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
• Preheat an outdoor grill.
• Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
• Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
• Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
• In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
• Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
• Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

ASIAN GRILLED SHORT RIBS

Steps:

• Slice into meat (not through) about every 1/2 inch.
• Rub in brown sugar and marinate for 1 hour at room temperature.
• In a bowl mix together rest of ingredients.
• Spread mixture onto ribs and refrigerate for 1 hour more.
• Place ribs on a hot grill for 5 minutes per side.
• Let rest for 10 minutes and serve with rice.

ASIAN GRILLED BEEF SALAD

Steps:

• Combine all marinade/dressing ingredients in a jar and shake well.
• An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
• If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
• Grill steak to desired doneness.
• Let rest 10 minutes.
• Slice the steak thinly across the grain of the meat.
• Put slices in a bowl and pour half of the dressing/marinade over them.
• Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
• Put greens on a large platter or on 6 individual plates.
• Arrange vegetables in a decorative manner on greens.
• Place beef slices in the center of the salad.
• To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
• It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
• Pass extra marinade/dressing on the side.
• Cooking time includes time for meat to come to room temperature.