Oriental Steak Skewers
1 Pound Boneless Beef Sirloin Tip Roast
1 Pound Boneless Beef Sirloin Tip Roast
(I actually prefer to use Beef that is already cut for Carne Asada)
1/3 C. Soy Sauce
¼ C. Sugar
¼ C. Sugar
½ tsp. Ground Ginger
1 C. water
1 C. water
4 Med. Carrots, Julienne
½ Pound Fresh Green Beans
½ Pound Fresh Green Beans
1 Lg. Sweet Red, Julienne
½ C. Sour Cream
½ C. Sour Cream
2 Tbs. Honey
1 ¼ tsp. Prepared Horseradish
Cut beef widthwise into 16 slices, ¼ inch thick. In a large resalable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Drain and discard marinade from the beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob, use metal or soaked wooden skewers and tread two bundles on two parallel skewers or just seal individually with toothpicks. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once. In a bowl, combine the sour cream, honey and horseradish. Serve with kabobs.
1 ¼ tsp. Prepared Horseradish
Cut beef widthwise into 16 slices, ¼ inch thick. In a large resalable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Drain and discard marinade from the beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob, use metal or soaked wooden skewers and tread two bundles on two parallel skewers or just seal individually with toothpicks. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once. In a bowl, combine the sour cream, honey and horseradish. Serve with kabobs.
Serves 4.
