Grilled Asian Garlic Steak Skewers Recipes

GRILLED STEAK SKEWERS WITH HORSERADISH

Steps:

• For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
• In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
• Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
• For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
• Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
• Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

ASIAN BEEF SKEWERS

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

ASIAN STEAK SKEWERS

Steps:

• Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
• Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
• Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

ASIAN STEAK SKEWERS

Steps:

• Cut beef widthwise into 16 slices, 1/4 in. thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add beef. Seal bag and turn to coat; refrigerate for 4 hours., In a large 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 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 thread two bundles on two parallel skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until beef reaches desired doneness. , In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.

ASIAN GARLIC STEAK SKEWERS - SPICY GREEN BEANS - BROWN RICE

Steps:

• cook brown rice with coconut oil the night before and refrigerate. Reheat in pan when ready to serve. (This does that magic trick of reducing the carbs you digest from the rice. It must be refrigerated for at LEAST 12 hours before you serve if you want this to work.
• cut the steak into 1 1/2 to 2 inch cubes. Too small they burn, too large they will be raw in the middle. If you prefer rare cuts that have red in the middle cut larger, if you prefer more well done, cut smaller marinade overnight or minimum 3 hours using sauce from the next step.
• mince the garlic, this is for flavor, so smaller is better. add half to the steak marinade and reserve the other half for the green beans.
• make the steak marinade by combining 1/2 the soy sauce, 1/2 the garlic, the sesame oil, half the vegetable oil, the ginger, and sesame seeds. Whisk in a bowl and add steak to marinade overnight or minimum 3 hours.
• skewer all the steak separating each piece with red onion (Marinading the meat on the skewer is a way to speed up the process, up to you.).
• chop the red onions so that they are moderately sized, about 1/2 to 1 inch cuts. Cut large enough to separate steak on the skewers.
• Trim green beans; break them into 1 1/2 inch long pieces with hands. Rinse and drained thoroughly.
• seperate the green from the white sections of the green onions so that you have white sections about 1 1/2 inch long, and the green sections are the remainder of the stalk.
• slice the white sections into thin strips for the green bean dish and set aside in a bowl for when you use the wok.
• Add the other half of the garlic to the bowl with the green onions.
• slice the green sections crosswise to get chive size cuts of the green onion and these will be used mostly for the steak.
• Make the sauce for the green bean stir fry by adding 2 tbs of soy sauce, 1/4 cup water, Szechuan hot chili flakes, rice wine vinegar,.
• When you are ready to prepare before dining, Preheat the grill to medium high heat. Grill for 8-10 minutes until the meat is done to desired liking.
• at the same time, heat wok to medium high heat with oil.
• When the oil is hot, stir in red chili pepper, garlic, and green onions, stir fry briefly until aromatic.
• Add the green beans; stir frying constantly until the beans color turns dark green which is about 60 percent cooked.
• After the green beans are cooked through, season the dish with salt and pepper.
• serve beans and steak side by side over rice.