In my last post, I talked about an amazing pomelo salad I made. Now I’m going to share the recipe for the beef skewers I served with it. I love grilling. And haven’t been able to give up eating meat just yet. Williams-Sonoma’s Essentials of Asian Cooking has consistently good Asian-fusion meals. I’ve made this recipe multiple times and it does not disappoint.
Beef and Green Onion Skewers
Seves: 4-6 (In what world!? J and I might have eaten entire recipe for dinner…)
- 1/3 cup tamari soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp mirin
- 3 cloves garlic, minced
- 1 tbsp peeled and minced fresh ginger
- 1 tbsp sugar
- 1 lb beef tenderloin cut into 1-inch cubes (tenderloin is too expensive so we used top sirloin)
- 10 green onions
- canola oil for grill
Soak skewers (recipe says 16; I used 5) in water if you are grilling. After 30 minutes, drain.
Set fine mesh strainer over a medium sauce pan. Pour beef and marinade into strainer to collect marinade. Set aside meat. Bring saucepan to a boil over medium heat and cook until thickened, about 2 minutes.