Monday, May 11, 2009
I love, love, love this recipe! Definitely one of my top 5 grilling recipes of all time and straight from my favorites notebook. I'm dedicating this post to my neighbors in Georgia, Nate and Molly. I first tried it out on them last year, and they've been craving it ever since. I know that they've been anxiously awaiting this recipe, so here it is for them and all of you to read.
Before I show you the steps to kabob bliss, I want to share yet another kitchen bumble. As a former teacher, I like to consider this a teaching blog as much as a cooking blog. It is my hope that you learn from this mistake. If you read my last post about Bacon and Egg Pasta, you may remember a quote from my final paragraph, "Honestly, I don't see how we could mess up beef-on-a-stick". The good news is the Beef on a Stick went unharmed. It was as delicious and savory as ever. Unfortunately, my cookware took a hit.
This dish is excellent with a side of fried rice, so I decided to go ahead and cook my rice. I put the rice and water in the pan and then set the lid on the stove top, turned the burner to a high heat setting so bring my rice to a boil and retired to the toy room to play "camping trip" with my daughters in their Disney princess tent. The plan was to return to the kitchen when the rice reached a boil, reduce the burner heat, and top the pan with the lid so that my rice could steam to perfection with enough time to cool it and fry it up for dinner. What do they say? "The path to Hell is paved with good intentions"? Minutes later there was a loud "pop" followed by the sound of something falling (toothpicks?) from the kitchen. I ran in to investigate what had fallen. It took a moment before the investigation of my otherwise unscathed kitchen led me to the stove top. I'd turned on the wrong burner. Super heated my lid. Obliterated it. Oh, man. No use crying over broken glass, I jumped into the clean up effort. A word to the wise, if this happens to you, do NOT grab for the handle of the lid. In my haste to make everything better and erase the episode from existence, I wasn't thinking clearly. It was HOT! Ouch. No problem, I grabbed some tongs and removed the handle and the round metal frame of the lid and then dropped it into my PLASTIC trash bin. Smooth move, slick. You all see where this is going, don't you? Too bad I didn't. I'm not sure of the melting point of plastic, but now I definitely know that it's less than a saucepan lid heated on a burner for say, 8 minutes. What a mess!
Burned hand. Check! Kitchen heavy with the smell of melted plastic. Check! Ruined trash can. Check! Shattered lid of my most frequently used saucepan. Check! Stove taken apart and cleaned of glass shards. Check! 5 more gray hairs. Check!
But I'm an optimist. Not one to dwell on unpleasant incidents of the past. Let's move on to something that makes me happy. Here is how you can make Beef on a Stick at your house.
For the marinade, gather the following ingredients: cider vinegar, brown sugar, Worcestershire sauce, Hoisin sauce, honey,soy sauce, oil, and garlic.
Combine them in a bowl.
Cut 1 pound of sirloin steak into 1" pieces. In my opinion, one pound worth of beef on a stick is not enough. It's just that good. If you had to share a pound of this deliciousness with your family, you'd want more. I doubled the marinade and used about 3 lbs. of sirloin. Combine the steak and marinade in a resealable plastic bag and refrigerate for at least 8 hours. Mine marinated for about 30 hours. I recommend letting it marinate for a day. These flavors are amazing!
Before assembling the kabobs, soak your skewers in water...or use metal ones.
Now thread the beef onto the skewers.
Now that all of the beef is "kabobbed", my work is finsished. I handed the sheet of skewers off to my husband for grilling. Grill about 8-10 minutes over medium heat until they reach desired doneness.
While the beef grilled, I fried up the rice and 3 green onions in a couple of tablespoons of hot oil.
Move the rice to one side and toss in a few beaten eggs for scrambling.
Now, I add the fried rice seasoning packet. The directions for this fried rice are right on the back of the packet. I just follow them. It's always yummy!
Stir in a couple of tablespoons of soy sauce.
Tah-dah! Fried rice, superfast. You can also add in peas and carrots and meat. I kept it quick and simple this time.
Dinner is served! If you're in a grillin' mood, please try this one. You will not be disappointed!
Beef on a Stick
adapted from Taste of Home's Light and Tasty magazine
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons oil
2 tablespoons cider vinegar
2 tablespoons hoisin sauce
1 tablespoon brown Sugar
1-1/2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1 boneless beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
In a large resealable plastic bag, combine the first eight ingredients; add beef.
Seal bag and turn to coat; refrigerate for 8 hours or overnight. Coat grill
rack with cooking spray before starting the grill. Drain and discard marinade.
Thread beef onto six metal or soaked wooden skewers. Grill, covered, over medium
heat for 8-10 minutes or until meat reaches desired doneness, turning
Yield: 6 kabobs.
One serving: 1 kabob Calories: 161 Fat: 6 g Saturated Fat: 2 g Cholesterol: 64 mg Sodium: 174 mg Carbohydrate: 3 g Fiber: 0 g Protein: 22 g
Weight Watcher's Points for 1 kabob: 4 points
For a printable copy of this recipe, click here!