Grilled Beef and Vegetable Skewers/San Jose
These colorful skewers of meat and vegetables are served during festive occasions, and they are especially loved by Korean children.This recipe works best with long metal skewers. If you use bamboo skewers, slice meat ¼ inch thick. If you prefer, you can fry the skewers in a little vegetable oil instead of grilling or broiling them.
– 1 lb. beef sirloin tip; ½ c. soy sauce
– 2 tbsp. sugar; ¼ tsp. black pepper
– ½ tsp. finely chopped garlic; 1 c. mushrooms
– 3 or 4 medium carrots
– 1 large green pepper; 1 medium onion.
Slice beef thinly into 1⁄2 x 2-inch pieces.
In a medium bowl, combine ¼ c. soy sauce, 1 tbsp. sugar, 1/8 tsp. black pepper, and ¼ tsp. garlic. Add meat, mix well, and set aside for 15 minutes.
While beef marinates in the soy sauce mixture, cut mushrooms in half. Peel carrots and cut into ¼ x 2- inch pieces. Cut green pepper and onion into 2 x 2-inch pieces. Set vegetables aside.
In a shallow bowl, combine the remaining soy sauce, sugar, black pepper, and garlic, and set aside.
Preheat oven to broil, or have an adult start the charcoal grill.
Thread one piece of meat onto a skewer, then one piece of carrot, one piece of mushroom, one piece of green pepper, and one piece of onion. Repeat sequence until five skewers are filled.
Dip filled skewers into the sauce, turning to coat all sides.
Broil or grill the meat and vegetables 6 to 8 minutes, or until meat is brown and vegetables are tender-crisp. Turn skewers often so that all sides are cooked evenly. Serve hot from skewers.
Food: Grilled Beef and Vegetable Skewers/San Jose