Thai Beef Skewers With Pickled Cucumbers Food

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BEEF SATAY WITH PICKLED CUCUMBER SALAD



Beef Satay with Pickled Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h25m

Number Of Ingredients 21

1/4 cup cashews
1 teaspoon coriander seeds
2 shallots, chopped
2 cloves garlic, chopped
1-inch piece fresh ginger, peeled and chopped
1 tablespoon sambal oelek or other Asian chili paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1/4 cup fresh lime juice
1 1/2 pounds boneless beef tri-tip
Vegetable oil, for grilling
Pickled Cucumber Salad, recipe follows
Lime wedges, for serving
1 teaspoon coriander seeds
1 cup rice wine vinegar
1/4 cup white sugar
Kosher salt
1/2 to 1 serrano chile, halved lengthwise and sliced
3 Kirby cucumbers, halved lengthwise and sliced on the diagonal
2 medium carrots, halved lengthwise and sliced on the diagonal
1/4 cup fresh cilantro leaves

Steps:

  • 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
  • 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
  • 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
  • 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
  • 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
  • 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
  • 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Provided by Aarti Sequeira

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 seedless cucumber, very thinly sliced
1/4 cup seasoned rice vinegar
1 tablespoon sugar
Pinch salt
2 tablespoons chopped cilantro leaves

Steps:

  • Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI



Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Steps:

  • Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

GRILLED THAI BEEF SKEWERS



Grilled Thai Beef Skewers image

From Williams-Sonoma. DH and I tried these for lunch today. Easy and tasty! According to Williams-Sonoma, if you would like these for a complete meal, you can serve the skewers over scallion rice. To do this, cook your rice according to package instructions and stir in 1/4 cup thinly sliced green onions and 1 Tb toasted sesame seeds. We just had ours straight from the skewers.

Provided by Dr. Jenny

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs flank steaks
1/3 cup sake (can also use dry sherry or mirin)
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 tablespoons finely chopped fresh ginger
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon ground coriander

Steps:

  • Marinate the beef: Cut the flank steak across the grain into slices 1/4 inch thick. In a shallow glass or ceramic dish just large enough to hold the meat, stir together the sake, soy sauce, vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, and coriander. Add the flank steak and stir to coat thoroughly. Cover and let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  • Prepare the skewers and the grill: Meanwhile, soak 12 bamboo skewers in cold water for at least 30 minutes. Prepare a gas or charcoal grill for direct-heat cooking over high heat and oil the grill rack. Or, preheat a broiler.
  • Cook the beef: Drain the skewers. Remove the meat from the marinade, discarding the marinade. Thread the meat onto the skewers, dividing the meat evenly.
  • Place the skewers on the grill rack, or put on a rimmed baking sheet and place under the broiler. Cook, turning once or twice, until seared, 3-4 minutes total for medium-rare, or done to your liking. Divide the skewers among dinner plates and serve immediately.

Nutrition Facts : Calories 371.3, Fat 17.7, SaturatedFat 6.4, Cholesterol 115.7, Sodium 1098.9, Carbohydrate 8, Fiber 0.5, Sugar 4.7, Protein 38.4

ASIAN BEEF SKEWERS



Asian Beef Skewers image

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

3 tablespoons hoisin sauce
3 tablespoons sherry
¼ cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ pounds flank steak
skewers

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

THAI RED CURRY WITH QUICK PICKLED CUCUMBER



Thai red curry with quick pickled cucumber image

Pack in three of your 5-a-day with this vegan Thai red curry. It's a fragrant and hearty dish boasting butternut squash, a hint of chilli and creamy coconut

Provided by Good Food team

Categories     Dinner

Time 55m

Number Of Ingredients 17

2 tsp vegetable oil
1 shallot, finely chopped
4 tbsp vegan Thai red curry paste
400ml Alpro coconut drink, unsweetened
400ml vegan vegetable stock
300g butternut squash, cut into 2cm cubes
150g baby potatoes, halved
150g green beans, trimmed
60g baby spinach leaves
100g shelled edamame beans
1 tbsp low sodium soy sauce or tamari
2 limes, juiced
coriander or Thai basil leaves, to serve (optional)
cooked brown rice, to serve
1 large cucumber
4 tbsp rice vinegar
pinch of chilli flakes

Steps:

  • To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
  • Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
  • Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
  • Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.

Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium

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