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Beef Skewers with Asian Pear and Spicy Salad Recipe

Name: Beef Skewers with Asian Pear and Spicy Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 large Asian pear; 2 medium carrots; 1 English cucumber; 3 cloves garlic; 1 x 2 inch piece ginger root; 1 small bunch green onions (scallions); 1 yellow bell pepper; 680 grams flank steak; 1/4 teaspoon cayenne pepper; 2 tablespoons chili garlic sauce; 1/2 teaspoon chili powder; 1 tablespoon fish sauce; 2 tablespoons honey; 3 tablespoons rice vinegar; 1 tablespoon sesame seeds; 4 tablespoons soy sauce; 2 tablespoons toasted sesame oil; 1 tablespoon vegetable oil for grilling

Stashcook

This is a yummy dish with beef on sticks and a spicy salad. The beef is marinated and cooked until it's just right. The salad has Asian pear, veggies, and a spicy dressing. It's a fun meal that's a little bit sweet and a little bit spicy.

Ingredients

1 large Asian pear

2 medium carrots

1 English cucumber

3 cloves garlic

1 x 2 inch piece ginger root

1 small bunch green onions (scallions)

1 yellow bell pepper

680 grams flank steak

1/4 teaspoon cayenne pepper

2 tablespoons chili garlic sauce

1/2 teaspoon chili powder

1 tablespoon fish sauce

2 tablespoons honey

3 tablespoons rice vinegar

1 tablespoon sesame seeds

4 tablespoons soy sauce

2 tablespoons toasted sesame oil

1 tablespoon vegetable oil for grilling

Method

Begin by soaking 8-12 wooden skewers in water for at least 20 minutes to prevent burning during grilling.

Wash and dry all fresh produce thoroughly.

Peel and mince 3 cloves of garlic and a 2-inch piece of ginger. In a medium bowl, combine minced garlic and ginger with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon honey, and 1 tablespoon toasted sesame oil to create the marinade.

Cut the flank steak into 1-inch cubes and add to the marinade, ensuring all pieces are well coated. Let it sit for at least 15 minutes.

In a separate large bowl, prepare the dressing by whisking together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper.

Cut the Asian pear into thin strips, peel and coarsely grate 2 carrots, and trim and halve the cucumber lengthwise before slicing into thin half-moons. Add the pear, carrots, and cucumber to the dressing, tossing to coat.

Trim, seed, and dice the yellow bell pepper, adding it to the salad.

Trim and thinly slice the green onions, reserving a few for garnish, and add the rest to the salad. Mix well.

Preheat a grill pan or outdoor grill over medium-high heat.

Thread the marinated steak onto the prepared skewers.

Grill the skewers for about 8-10 minutes, turning occasionally, until the steak reaches the desired doneness.

In a small saucepan, bring the reserved marinade to a simmer over medium-high heat, then reduce to low and simmer until slightly thickened, about 3-4 minutes.

Serve the beef skewers with the spicy Asian pear and vegetable salad. Drizzle the skewers with the thickened marinade and garnish with reserved green onions.

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