TERIYAKI BEEF SKEWERS
Tender pieces of sirloin steak marinated in an Asian-inspired sauce and cooked on a hot grill.
Provided by Jessica Gavin
Time 50m
Number Of Ingredients 15
Steps:
- In a medium-sized bowl whisk together soy sauce, ¾ cup water, honey, rice vinegar, mirin rice wine, sesame oil, ginger, and garlic.
- Reserve ½ cup of the teriyaki sauce mixture.
- In a resealable plastic bag and cubed beef and ½ cup of the reserved teriyaki sauce mixture.
- Marinate the beef for at least 30 minutes or overnight in a refrigerator.
- If using wooden skewers, soak in water for 30 minutes before cooking.
- Add the remaining teriyaki sauce mixture to a small saucepan, should be about 1 cup.
- In a small bowl mix together the cornstarch and 2 tablespoons of water to make a cornstarch slurry.
- Bring the sauce to a boil over medium-high heat and cook for 1 minute.
- Add the cornstarch slurry to the boiling sauce, and whisk to combine.
- Continuously stir until a nice and thick sauce coats the back of a spoon, 30 to 60 seconds. Set sauce aside.
- Thread marinated beef, pineapple wedges and red onion on skewers.
- Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
- Once the grill is very hot, add the teriyaki beef skewers and discard the marinade.
- Cook on one side uncovered for 3 minutes.
- Flip over and cook another 3 minutes.
- Cook on the remaining sides for 1 minute per side, or until the internal temperature of the beef reaches 130°F for medium-rare, or 140°F for medium.
- Allow meat to rest for 5 minutes before serving.
- Glaze skewers with teriyaki sauce and garnish with sesame seeds, green onions, and cilantro leaves.
- Serve extra teriyaki sauce on the side.
Nutrition Facts : Calories 286 kcal, Carbohydrate 22 g, Protein 36 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 807 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
HOISIN-GINGER BEEF SKEWERS
Complex flavors make this appetizer recipe a huge hit at dinner parties!
Provided by Pat Conley
Categories World Cuisine Recipes Asian
Time 2h40m
Yield 10
Number Of Ingredients 14
Steps:
- Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
- Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
- Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.
Nutrition Facts : Calories 123.9 calories, Carbohydrate 8.3 g, Cholesterol 22.2 mg, Fat 4.7 g, Fiber 0.6 g, Protein 11.7 g, SaturatedFat 1.6 g, Sodium 442.8 mg, Sugar 5.3 g
ZINGY TERIYAKI BEEF SKEWERS
If you're looking for a light and healthy dinner then these kebabs are just the ticket - rich in folate, fibre, iron and vitamin C, plus 3 of your 5-a-day
Provided by Justine Pattison
Time 45m
Number Of Ingredients 17
Steps:
- Put the tamari, orange juice, ginger, garlic, honey and chilli flakes in a small saucepan with 100ml cold water and bring to the boil. Cook for 3-5 mins, boiling hard until well reduced, glossy and slightly syrupy. Remove from the heat, pour into a shallow dish and leave to cool.
- Thread the beef onto 4 soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film and marinate for 30 mins.
- While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to the boil. Cook the rice for about 20 mins or following pack instructions until tender. Rinse in a sieve under running water until cold, then drain well. Tip into a large bowl.
- Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest and juice, and toss well together well. Season with a little black pepper. Divide between two plates and top with a sprinkling of nuts and extra herbs to garnish.
- Heat the grill to high. (You could also cook the skewers on a non-stick griddle pan.) Put the skewers on a rack above a foil-lined baking tray, reserving any excess marinade. Grill the skewers close to the heat for 3-5 mins each side or until done to your liking. Brush with more marinade when they are turned. They should look sticky and glossy when cooked. Serve hot or cold with the rice salad.
Nutrition Facts : Calories 563 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 1.4 milligram of sodium
KOREAN BEEF BULGOGI SKEWERS
Sweet pineapple is combined with salty soy sauce in a delicious marinade for these sirloin steak canapés - great for a party buffet
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 25m
Yield Makes 25 skewers
Number Of Ingredients 15
Steps:
- Put the steak in the freezer for 30 mins - it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.
- When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don't leave for longer than 2 hrs or the pineapple juice will break down the meat too much.
- Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.
- Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.
Nutrition Facts : Calories 41 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
ASIAN BEEF SKEWERS
Ginger flavored beef skewers are excellent as an appetizer as well as an entree.
Provided by Vivian Chu
Categories 100+ Everyday Cooking Recipes
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
- Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
- Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
- Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g
SESAME GINGER BEEF SKEWERS
My family loves the flavors of these zippy kabobs. They're perfect for a laid-back cookout in the backyard. -Jasey McBurnett, Rock Springs, Wyoming
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade. , To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.
Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 1480mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 24g protein.
SHISH KEBAB WITH TAHINI SAUCE
Roasted and grilled meats are ubiquitous throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole-wheat pitas.
Provided by Carolyn Malcoun
Categories Healthy Sirloin Steak Recipes
Time 2h30m
Number Of Ingredients 10
Steps:
- Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.
- Preheat grill to high.
- Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with Tahini Sauce.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 8.9 g, Cholesterol 59.2 mg, Fat 16.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 3.1 g, Sodium 228.2 mg, Sugar 2.1 g
SPICY GINGER BEEF SKEWERS
Our gingerroot and crushed red pepper sauce is the key to awesome beef kabobs. (Use half the sauce to marinade, and the other half for dipping.)
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 2 skewers each
Number Of Ingredients 5
Steps:
- Skewer meat cubes onto each of 16 small wooden skewers. Place in baking dish. Mix dressing, gingerroot and red pepper in small bowl. Brush half of the dressing mixture on meat. Cover. Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture.
- Preheat broiler. Remove skewers from marinade; discard marinade. Place skewers on foil-covered baking sheet. Sprinkle with cheese. Broil skewers, 4 to 6 inches from heat source, 8 to 10 min. or until meat is cooked through, turning skewers after 4 min.
- Heat reserved sauce. Use as a dipping sauce or drizzle over skewers.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 12 g
GRILLED ASIAN SESAME BEEF SKEWERS
Grilled beef tenderloin skewers marinated in an Asian sesame marinade. Sesame oil, soy sauce, ginger, garlic and green onions.
Provided by Steve Cylka
Number Of Ingredients 12
Steps:
- Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
- Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
- Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
- Soak skewers for at least 15 minutes before adding the meat.
- When ready to grill, place the meat on the skewers.
- Grill on medium high for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
- Place on a serving platter. Sprinkle with sesame seeds and green onions.
GRILLED SKEWERED BEEF
Found online and posted for ZWT 7, South Pacific. The author claims this is of Japanese origin but has become a very popular Polynesian dish. Prep time includes marinating time. This says it makes 24 skewers, but I have difficulty believing that one pound of meat can go that far! Therefore, the number of servings here is a guess.
Provided by smellyvegetarian
Categories Meat
Time 1h14m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain the juice from the pineapple and mix with the soya sauce, garlic and ginger; add the beef and let it stand for 1 hour.
- Place alternate pieces of beef and pineapple on wooden skewers and put an olive at the end of each skewer.
- Grill, turning once, for 10-12 minutes.
CURTIS STONE'S GINGER BEEF SIRLOIN SATAY WITH CHARRED ASIAN VEGETABLES
Curtis Stone's Ginger Beef Sirloin Satay with Charred Asian Vegetables
Provided by The Rachael Ray Staff
Number Of Ingredients 32
Steps:
- To prepare the satays: In a blender or food processor, combine the cilantro stems, soy sauce, jalapeño, ginger, garlic, brown sugar, sesame oil and pepper, and blend until puréed
- With the machine running, slowly add 2 tablespoons of the olive oil, blending well
- Using the spiked surface of a meat mallet, gently pound both sides of the slices of beef to tenderize them
- Place the beef slices in a large baking dish and coat with the marinade
- Cover and marinate for at least 45 minutes at room temperature, or for up to 1 day in the refrigerator
- Prepare a grill for high heat
- Place a grill tray on the grill rack
- Thread the beef slices lengthwise onto the soaked bamboo skewers so that they lie flat
- Set aside
- To grill the vegetables: In a large bowl, toss the bok choy, cabbage, snow peas and onion with the oil to coat
- Season with salt
- Transfer the vegetables to the hot grill tray and cook, tossing occasionally, for about 10 minutes, or until they are slightly charred but still crisp-tender
- Transfer the grill tray to a large baking sheet and set aside
- To grill the satays: Lightly coat the meat with the remaining 1 tablespoon oil
- Grill for about 2 minutes per side, or until lightly charred on the outside but still medium-rare in the center
- Divide the rice and vegetables among four plates and drizzle with the soy sauce
- Top with the satays, sprinkle with the cilantro leaves, and serve
- *Grill toys - "Just as I have different pots and pans to use on my stove, I've also got fun tools to cook pretty much anything on my grill
- One of my favorite toys is a grill tray-a sturdy perforated metal sheet that sits on the grill grates and prevents even the smallest ingredient from falling through
- With it, I'm able to virtually "stir-fry" veggies on my outdoor bbq that normally would have to be cooked on the stovetop
- "
GINGER BEEF & MUSHROOM
Provided by Think Beef
Number Of Ingredients 19
Steps:
- In a small bowl dissolve sugar in warm water, stir in vinegar and carrots. Cover and let sit while you prepare the rest of the meal.
- In medium bowl, whisk together teriyaki sauce, soy sauce, sriracha, sesame oil, garlic and ginger. Cut each fast-fry beef steak into 1-inch thick strips and pour half of mixture over beef. Stir until evenly coated. Reserve the remaining sauce to drizzle over the dish later. Skewer beef onto 6-inch long metal skewers, or wooden skewers that have been soaked in water. Tightly thread 1 strip of beef onto each skewer (if strips are small, thread 2 or 3 strips onto a skewer). Heat a large frying pan to medium-high. Cook skewers in two batches for 2 minutes on each side.
- In a medium skillet, heat oil on medium. Add mushrooms and a pinch of salt. Cook until fork tender, about 5 minutes, stirring frequently. Remove from heat.
- Coat a nonstick skillet with cooking spray to make sure the egg doesn't stick. Heat pan over medium-low depending on your stove. Crack an egg into a bowl, one at a time, and drop the egg in the pan. Let the eggs cook until white is set and the corners begin to curl ever so slightly, about 3 to 4 minutes depending on your heat source. Slide the eggs onto a plate to avoid overcooking.
- Divide cooked noodles evenly between 4 separate bowls. Top with mushrooms, pickled carrots, cucumber, beef skewers and lastly topped off with an egg. Drizzle each bowl with reserved sauce.
GINGER SOY BEEF SKEWERS
This is one of our favorites... a delicious marinade with soy sauce, ginger and garlic makes these skewers extra tender and tasty!
Provided by Holly Nilsson
Categories Dinner
Time 4h12m
Number Of Ingredients 9
Steps:
- Combine soy sauce, vegetable oil, lemon juice, honey, green onions, garlic and ginger in a large zippered bag.
- Add the steak cubes and marinate 4-6 hours.
- Preheat the grill to medium-high heat. Alternate meat and one slice of onion onto skewers. (If you are using wooden skewers, be sure to soak them 30 minutes first.)
- Grill for 10 to 12 minutes (or until desired doneness), turning occasionally.
Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 27 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 1129 mg, Sugar 6 g, ServingSize 1 serving
GINGER BEEF AND PINEAPPLE SKEWERS
Fantastic made on the outdoor grill! This recipe can easily be doubled, best if marinated overnight for 24 hours, you could use canned pineapple chunks but fresh is better, I have even used cherry tomatoes for this also, and even made these on a indoor grill too... You will love these!
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1DT18m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion.
- Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish.
- Add in the cubed beef; seal bag and turn to coat beef well.
- place in the fridge for a minumum of 8 hours or overnight (overnight is better).
- When ready to grill, drain the marinade and discard.
- Skewer beef, pineapple chunks and veggies in an alternating pattern.
- Grill over hot coals for about 18-20 minutes.
Nutrition Facts : Calories 510.1, Fat 37, SaturatedFat 10.7, Cholesterol 91.2, Sodium 879.5, Carbohydrate 16.5, Fiber 1.8, Sugar 11.8, Protein 28.5
JAPANESE BEEF SKEWERS (KUSHIYAKI)
Steps:
- Gather the ingredients.
- Soak bamboo skewers in water for a few hours. Alternatively, metal shish kebob skewers may be used.
- Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a resealable storage bag or large secure container.
- Shake or mix ingredients together and refrigerate.
- Slice beef flank steak into thin 2 x 2 inch pieces.
- Marinate sliced beef with prepared marinade in resealable storage bag or plastic storage container in refrigerator. For best flavor, marinate beef at least two hours. Marinating beef for over four hours or even overnight will result in meat that is overly salty given the potency of the soy sauce in marinade.
- Remove bamboo skewers from water, and skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.
- Grill beef kushiyaki on barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because meat is thinly sliced, you'll find that it cooks fairly quickly. Be careful not to overcook or burn meat, as it will become tough.
Nutrition Facts : Calories 437 kcal, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 1 g, Protein 36 g, SaturatedFat 5 g, Sodium 2415 mg, Sugar 25 g, Fat 19 g, ServingSize 4 skewers (2 to 4 servings), UnsaturatedFat 0 g
SKEWERED GINGER BEEF
Jean Gaines of Russellville, Kentucky marinates and skewers several servings of this dish, freezing extras for future events. "Not only do these tender slices of beef make a quick and easy dinner," she says, "but they make impressive appetizers, too."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread steak onto metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 277 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 980mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein.
GINGER BEEF & MUSHROOM BOWL
This dish highlights how different food groups work together to make tasty, beautiful food that is good for you too!
Provided by Andrea Villneff
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Pickled carrots: In a small bowl dissolve sugar in warm water, stir in vinegar and carrots. Cover and let sit while you prepare the rest of the meal.
- Beef satay: In medium bowl, whisk together teriyaki sauce, soy sauce, sriracha, sesame oil, garlic and ginger. Cut each fast-fry beef steak into 1-inch thick strips and pour half of mixture over beef. Stir until evenly coated. Reserve the remaining sauce to drizzle over the dish later. Skewer beef onto 6-inch long metal skewers, or wooden skewers that have been soaked in water. Tightly thread 1 strip of beef onto each skewer (if strips are small, thread 2 or 3 strips onto a skewer). Heat a large frying pan to medium-high. Cook skewers in two batches for 2 minutes on each side.
- Mushrooms: In a medium skillet, heat oil on medium. Add mushrooms and a pinch of salt. Cook until fork tender, about 5 minutes, stirring frequently. Remove from heat.
- Eggs: Coat a nonstick skillet with cooking spray to make sure the egg doesn't stick. Heat pan over medium-low depending on your stove. Crack an egg into a bowl, one at a time, and drop the egg in the pan. Let the eggs cook until white is set and the corners begin to curl ever so slightly, about 3 to 4 minutes depending on your heat source. Slide the eggs onto a plate to avoid overcooking.
- Assembly: Divide cooked noodles evenly between 4 separate bowls. Top with mushrooms, pickled carrots, cucumber, beef skewers and lastly topped off with an egg. Drizzle each bowl with reserved sauce.
Nutrition Facts : ServingSize 2 cups, Calories 309 kcal, Carbohydrate 34 g, Protein 28 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 169 mg, Sodium 1006 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 4 g
GINGER BEEF MINI SKEWERS
Using beef tenderloin ensures that this marinated appetizer will be tender (allow at least 8 hours for the meat to marinate in the refrigerator).
Provided by Adapted from "Great Food, Great Beer: The Anheuser-Busch Cookbook" (Sunset, 2008)
Yield 16
Number Of Ingredients 10
Steps:
- 1 Cut the tenderloin into 1/2-inch-thick slices
- 2 Place them between 2 sheets of plastic wrap and pound to a thickness of 1/4 inch
- 3 (Each piece should be a 1-by-2-inch rectangle
- 4 )
- 5 Combine the sliced ginger, sliced garlic, scallions and oil in a large resealable plastic food storage bag
- 6 Add the beef and seal the bag, pressing out as much air as possible; massage to coat the beef evenly and refrigerate for at least 8 hours or up to 1 day
- 7 Just before preparing the grill, combine the soy sauce, vinegar, grated ginger and grated garlic in a small bowl, whisking to mix well
- 8 Soak-- to 16 short skewers (about 6 inches) in water for 30 minutes
- 9 Prepare the grill for high heat
- 10 If using a gas grill, preheat to medium
- 11 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat
- 12 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds
- 13 Have ready a spray water bottle for taming any flames
- 14 Lightly coat the grill rack with oil and place it on the grill
- 15 Remove the beef from the marinade; discard the marinade
- 16 Thread the beef onto the soaked skewers and season the meat with salt and pepper to taste
- 17 Grill for 1 to 2 minutes on each side; the beef should be nicely seared
- 18 Transfer to a platter and drizzle with the ginger sauce
- 19 Garnish with chives and serve hot
Nutrition Facts : Calories 45 calories, Fat 3 g, Carbohydrate 0 g, Cholesterol 11 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 114 mg, Sugar g
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GINGER BEEF MINI SKEWERS RECIPE -SUNSET MAGAZINE
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- Slice the tenderloin into 1/2-inch-thick slices and lightly pound each with the flat side of a meat pounder until about 1/4 inch thick. Each piece should be rectangular (about 1 1/2 by 2 1/2 inches); trim off any raggedy bits for another use, such as a stir-fry. Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add beef, toss to coat, cover, and marinate in the refrigerator at least 8 hours.
- Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).
- Meanwhile, whisk together grated ginger, grated garlic, rice vinegar, and soy sauce in a small bowl. Thread beef slices onto soaked skewers (see notes) and season with salt and pepper.
- Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.
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