Oriental Steak Skewers Or Appetizer Bites Recipes

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 BEEF SKEWERS

Steps:

• For the beef: Heat the olive oil in a cast-iron skillet over medium-high heat. Sprinkle the sirloin cubes with 1 teaspoon salt and 1/2 teaspoon pepper. In batches if necessary, sear the meat on all sides and cook until medium rare, 2 to 3 minutes. Drain on paper towels and set aside to cool.
• Meanwhile, make the dipping sauce: In a bowl, whisk together the mayonnaise, lime zest and juice, vinegar, sesame oil, sugar, red pepper flakes and some salt and pepper.
• Thread the beef onto toothpicks (2 pieces per). Garnish with cilantro and serve with the dipping sauce.

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.

ORIENTAL STEAK SKEWERS (OR APPETIZER BITES)

Steps:

• In a large resealable plastic bag, combine all ingredients (EXCEPT steak and green onions) until mixed well.
• Add beef and green onions, toss to coat.
• Seal and refrigerate at least 2 hours, but overnight is better.
• Drain beef, reserving marinade. Boil reserved marinade in a small pan for 5 minutes.
• If serving as a meal, skewer beef onto kebob skewers leaing about 1 inch between each piece (if using bamboo skewers, remember to soak in water for 20 minutes before grilling).
• TO BROIL: Broil beef cubes in a broiler pan, turning occasionally and brushing with reserved marinade, for 6-8 minutes ot until meat is browned on all sides.
• TO GRILL: Grill over medium high heat for about 6-8 minutes total, turning occasionally and brushing with reserved marinade.
• Serve with cocktail picks, if using as an appetizer.

ORIENTAL STEAK SKEWERS

Steps:

• Cut beef widthwise into 8 slices, 1/4 inches thick. Then cut in half, longwise (You should have long strips about 2 inches wide.).
• In a medium bowl, combine the soy sauce, sugar and ginger.
• Add the beef making sure the meat is covered.
• Refrigerate overnight or at least 4 hours.
• In a saucepan, bring water and carrots to a boil. Reduce heat, cover and simmer for 3 minutes.
• Add onion and peppers, return water to boil then reduce heat 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 2 onion strips, 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.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.
• In a bowl, combine the sour cream, mustard and horseradish.
• Serve with kabobs.

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.