We make these so often that, years ago, my Dad made a little grill out of plate steel that was just wide enough to hold the skewers. This recipe also works well with pork, poultry, or shell fish!
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| Shown here with Pork! |
1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Chiles, chopped fine, what ever you like Jalapeno to habanero
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours
1. Whisk soy sauce, beer, both oils, and rice vinegar together. Pour into a large glass or non-reactive mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar. Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours. I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.
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