Quick Ginger Garlic Beef Skewers
It’s hard to miss eating everything on the menu in Asian recipes when you have recipes like this. Not every ICer’s bladder can tolerate soy sauce, and you may need to try several brands to find one that you can handle with minimal discomfort. Look for god quality brands, and keep in mind that some ICers report having a better time with low sodium varieties. If you do leave it out all together replace the soy sauce with 3 tbsp of IC friendly beef stock instead.
This meal can be whipped up in twenty five minutes including cooking time, and can be multiplied as needed. You can also freeze it up until the point where it goes in the oven, where it will keep in a freezer proof container for at least a month, just thaw it before cooking and proceed as below.
This is wonderful anyway you eat it. If you want to make a full meal serve it with some Asian style rice or noodles or a big spinach leaf or spring greens salad, it’s also great along side baked potatoes.
Quick Ginger Garlic Beef Skewers
2 tbsp brown sugar, firmly packed
1 ½ tbsp soy sauce
1 tsp dark sesame oil
2 cloves of garlic, peeled and crushed
250 grams (a little less than ½ a pound) of beef sirloin or similar cut, cubed into ¼ inch (½ cm) wide slices
3 sprigs of green onions (scallions), rinsed and cut into finger length pieces (cut them on a vertical slant for visual appeal)
8 six inch wooden bamboo skewers that have been soaked in water for t least 10 minutes before usage
Combine everything but the green onions in a mixing bowl and coat each piece of beef in the marinade. Cover with plastic wrap or transfer to a plastic bag and allow the meat to marinade in the fridge for about twenty minutes (or longer if you’d like).
While the meat is marinating soak the bamboo skewers in water for ten minutes and than pat them dry. Turn on your grill (broiler) and heat it to medium-hot.
Remove the meat from the marinade and thread pieces onto the eight bamboo skewers dividing the meat evenly between them. Place the skewers on oven-safe tray lined with tin foil (or use a non-stick tray), drizzle over the marinade from the bowl and place under the grill (broiler) for 2-4 minutes or until desired doneness is reached.
Transfer contents of baking pan to a serving dish and sprinkle with the green onion pieces. Serve warm. Any leftovers will keep for up to three days, well covered, in the fridge.
Serves 2 people