Tuesday, July 20, 2010

Asian Beef Skewers

This should take care of my Asian yen for the weekend.  Although the recipe calls for Asian noodles or spaghetti, I would accompany with yellow rice with saffron!  Make sure you buy sirloin and not the meat  prepackaged for shish kabobs.  It makes a big difference.  Also, 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.

Prep: 20 minutes

Total: 20 minutes


Serves 4

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 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)


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.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.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.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.

Recipe & Photo credit marthastewart.com

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