Recipe and images by recipe contributor, Rebecca White, of A Pleasant Little Kitchen.
Grilled Asian Beef Skewers
Author note: It is critical to use low-sodium soy sauce for this marinade. Regular soy sauce will lead to an overly salty beef skewer. Sometimes I like to make onion skewers to grill alongside the beef skewers. To make onion skewers cut one onion into large bite-sized pieces. Pierce the middle of the onion pieces with the skewer. Fill the skewer with the desired amount of onions. Grill until browned, turning once.
1 1/2 lb beef tenderloin (or your preferred cut of beef), cut into 1-inch cubes
1/2 cup low-sodium soy sauce
3 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 1/2 teaspoon ground ginger
5 garlic cloves, crushed
Combine the soy sauce, sesame oil, red pepper flakes, ginger and garlic into a small bowl.
Place the beef into a large plastic bag or a shallow bowl. Pour the marinade over the beef and stir to coat. Seal the bag (or cover the bowl) and place into the fridge to let marinate for 2 to 6 hours.
When it is time to cook, remove the beef from the fridge and line a sheet pan with foil. Add the beef onto the skewers. Place the completed skewer onto the foil lined sheet pan. Continue this process until all the beef is used.
Heat a grill to medium heat. Once hot, place the skewers onto the grill and cook for 6 minutes (3 minutes per side), or until cooked to desired doneness.
Remove from the grill and serve warm.