THAI BEEF SKEWERS WITH PICKLED CUCUMBERS
Provided by Ted Allen
Time 2h
Yield 4 to 6 as an appetizer
Number Of Ingredients 20
Steps:
- Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from the heat. Put the cucumber, chile and red onion in a medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill.
- Make the beef skewers: In a medium bowl, mix the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice and reserve as a dipping sauce. Put the beef cubes in a zip-top bag and pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl and refrigerate 1 to 2 hours. Preheat a grill to high. Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a piece of scallion. Grill directly over the coals, turning once, until nicely charred, about 3 minutes per side. Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumber and chiles on the side. Soak wooden skewers in water for at least 30 minutes to keep them from burning on the grill. Photograph by Antonis Achilleos
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
GRILLED THAI BEEF SKEWERS
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
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
THAI-STYLE GROUND PORK SKEWERS
Street-style garlicky Thai pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aoli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.
Provided by Peace&Baking
Categories World Cuisine Recipes Asian Thai
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
- Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 7.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 642.7 mg, Sugar 6.4 g
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