July 14, 2006

Asian-inspired BBQ

In celebration of the night off I took last night, I present the beef recipe I made/adapted, which along with the spicy soba salad and macaroons made for a wonderful day of cooking study breaks. Today, the day of leftovers, promises to be more focused.

Lemon grass beef skewers

1 lb sirloin, trimmed and sliced into 1/8 inch strips
1/4 white onion, chopped into pieces that will fit on skewers (Approx 1/2 in X 1/2 in)
1 green bell pepper, seeded and chopped into similar size pieces as onion
2 serrano chiles, seeded (or unseeded if you are a spice lover)
rice vinegar
olive oil
splash of red and white wine (if you have it laying around)
1 bunch of cilantro
2 stocks of lemon grass, outer layer peeled off and chopped
1-2 tsp sugar.

Directions: Put sirloin strips, onion and bell pepper pieces into a dish for marinating. Puree remaining ingredients in food processor and pour over meat and vegetables. Let sit in the fridge for a few hours. Prepare skewers by sticking the skewer through the meat at one end, then a piece of vegetable, then accordion the meat back, then another vegetable and so on until you need to use another piece of meat. Grill until the meat is done to your desired amount. Remove from skewers and enjoy.

Happy Friday!

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