From Sunset Magazine, Nite Yun.
Ingredients:
2 lbs well-marbled beef (sirloin, flank, or boned New York strip)
⅔ cup firmly packed Cambodian Spice Paste
1 tbsp honey
3 tbsp Shaoxing wine (Chinese rice wine)* or dry sherry
1 tbsp plus 1 tsp. Thai or Vietnamese fish sauce
¼ cup canola oil
1 ½ tbsp kosher salt
¼ cup firmly packed light brown sugar
Put beef in freezer to firm up, 1 to 3 hours. Cut beef into 1/2-in.-thick slices across the grain, then into small pieces about 2 in. long by 3/4 in. wide.
In a large bowl, combine remaining ingredients, including Cambodian Spice Paste. Add beef and mix to coat. Chill at least 1 day and up to 3.
Soak 8 (10-in.) wooden skewers in water at least 20 minutes (or use metal skewers). Heat a grill to high (500° to 550°) and oil grates well. Thread beef pieces lengthwise onto skewers, bunching tightly. Grill (covered on gas), turning every couple of minutes, until lightly charred but still pink in center, 6 to 8 minutes. Sprinkle lightly with salt.
A place for me to save all the recipes that I want to try & a place for me to save things that inspire me and to remind myself that I am loved
Subscribe to:
Post Comments (Atom)
Kenji's Halal cart-style chicken w/ rice and white sauce
Kenji's Halal cart-style chicken Ingredients For the chicken: 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh oregano 1/2 t...
-
The pesto on the costco salmon milano is the Kirkland signature pesto mixed with butter. I do a half cup (1 stick) mixed with 2-3 tablespoo...
-
Recipe from Vietnamese Home Cooking Enthusiasts, Facebook Today, I attempt to make the house special lobster like the ever-so-popular Tân ...
No comments:
Post a Comment