| Oriental Beef Kebabs | Barbecue Cookery |
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1/2 cup sliced scallion
2 minced garlic cloves 1/4 cup soya sauce 1 tbsp. sugar 1/2 cup beef broth 1 tbsp. cidar vinegar 1/4 cup peanut oil 2 tbsp. plum sauce 1/2 tsp. dried hot pepper flakes |
2 lbs. round beef,cut into2"x2"x1"pieces
2 onions quartered,each quarter secured with a wooden pick 4 carrots cut diagonally into 2" pieces 8 ounce can whole water chestnuts, drained and rinsed bacon to wrap water chestnuts sesame seeds 1 tbsp. sesame oil cooked rice Gourmet Magazine Sept. 1986 |
In a bowl combine scallion,garlic,soya sauce,sugar, broth, vinegar,oil,plum sauce,pepper flakes. Add cubed beef. Toss to combine well,marinate,covered and chilled for 3 hours or overnight. In a shallow dish,let 8 ,12"wooden skewers soak in water 1 hour.In a large saucepan of boiling water cook onions and carrots for 10 minutes or until tender. Drain and refresh with cold water.Thread skewers with beef,onion(discard picks),carrots, water chestnuts wrapped in pieces of bacon.Alternate in a decorative pattern. Broil the kebabs in a jelly roll pan under a preheated broiler 4" from heat,basting them often and turning them once, for 16 minutes,or until they are browned and glazed.While kebabs are broiling, in a small skillet, cook the sesame seeds in sesame oil over mod. low heat,stirring until golden. Arrange kebabs on a platter of cooked rice,sprinkle with sesame mixture and drizzle them with the pandrippings,skimmed of excess fat. Serves 8
NOTE: This marinade can be used for BBQ'd kebabs. The method is similar,omitting the jelly roll pan.