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.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2007
- 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)
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.