Sunday, February 6

Food: Asian Beef Skewers

Just a trip down to memory lane...

I think this was one of the first recipes I tried from Martha Stewart. Spring was almost over back then, and grilling was in the air. But because we were too lazy to get out and grill, I looked for some type of recipe that only required broiling, and you still get that "grilled" food.

Here is an adaptation from Martha Stewart's recipe, which I think is the best beef skewer recipe I've ever made.


  • 1/4 cup honey
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Thai red curry paste (you can buy them from any Asian supermarket)
  • 1 tablespoons olive oil
  • 1 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch cubes
  • 1 red onion, quartered, layers separated
  • 1 can (20 ounces) sliced pineapple in juice, drained, slices cut into quarters


  1. Heat broiler, with rack set 4 inches from heat; line a baking pan with aluminum foil. Soak eight 6-inch wooden skewere in a pan of warm water; set aside. You can also use metal skewers.
  2. Meanwhile, make the sauce. Whisk together honey, brown sugar, soy sauce, vinegar, curry paste and oil in a small bowl. Reserve half the sauce for serving.
  3. Thread beef, onion and pineapple onto skewers. Place on prepared baking pan, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, around 10 minutes.
  4. Serve with steamed white rice.

Notes: The sauce can also be used for marinating. It's that good!

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