Asian Beef Skewers
- Comments()
Everyday Food, March 2007
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- Coarse salt
- 1/4 cup honey
- 1/4 cup packed light-brown sugar
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon Thai red curry paste
- 3 tablespoons vegetable oil
- 1 1/2 pounds top sirloin beef or shell steak, cut into 1 1/2-inch cubes
- 1 red onion, quartered, layers separated
- 1 can (20 ounces) sliced pineapple in juice, drained, slices quartered
- 1 package (10 ounces) thin dried Chinese noodles or spaghetti
- 1/2 cup chopped fresh cilantro
- 1/4 to 1/2 teaspoon red-pepper flakes, for serving (optional)
Directions
- Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.
- Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.
- Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.
- Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.
This is one of my all-time fav recipes from the Everyday Food mag.
Pretty darn tasty, my husband loved them.
I made this last night, and it was very good. Instead of basting the meat, I separated the dipping sauce part and then marinated the raw meat in the rest of the sauce for a half hour at room temperature. Then, when I went to flip the kabobs, I brushed the marinade on them before discarding it. The flavor was excellent as a result. I'd make this again.
My husband is normally pretty hard to please when it comes to Asian dishes but he said this recipe is a "keeper" and I totally agree. I lightened up on the Thai red curry paste, probably only using a thirdr of a tablespoon so there was just the slightest undercurrent of heat which is our preference. My first try at one of Marthan n n n n n s Better Than Takeout recipes but definitely not my last.
yummy in my tummy.
I love this recipe and the sauce is great. I also make this with chicken for a chance of pace. Once you make it you'll love this recipe.