Under 30 Minutes

Under 30 Minutes

Asian Beef Skewers

Grab a can of pineapple and a jar of red curry paste, toss the takeout menu, and enjoy spicy-sweet broiled beef kebabs. Look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

Source
Everyday Food, March 2007
Asian Beef Skewers
  • prep 20 mins
  • total time 20 mins
  • servings 4

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Reviews (6)

  • sarahisayshi
    5 Jan, 2011

    This is one of my all-time fav recipes from the Everyday Food mag.
  • SDMurphy
    14 Sep, 2010

    Pretty darn tasty, my husband loved them.
  • Cookingcutie11
    7 May, 2010

    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.
  • connie1831
    27 Jan, 2009

    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.
  • qa_vcm7
    23 Sep, 2008

    yummy in my tummy.
  • marciginger
    24 Apr, 2008

    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.
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