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oriental steak skewers


just plain yummy. these are fit for company. served with a creamy mustard sauce. adapted from toh. the instructions are based on my cut of meat and may vary depending on how many slices of meat you get. the recipe said 16 slices but i only got 8. i doubled the marinade when i made it but not in the recipe.


# # # # # # # # # # # # # # # # # #


  1. Cut beef widthwise into 8 slices
  2. 1 / 4 inches thick
  3. Then cut in half
  4. Longwise
  5. In a medium bowl
  6. Combine the soy sauce
  7. Sugar and ginger
  8. Add the beef making sure the meat is covered
  9. Refrigerate overnight or at least 4 hours
  10. In a saucepan
  11. Bring water and carrots to a boil
  12. Reduce heat
  13. Cover and simmer for 3 minutes
  14. Add onion and peppers
  15. Return water to boil then reduce heat and simmer for 3-5 minutes or until vegetables are crisp-tender
  16. Drain and immediately place vegetables in ice water
  17. Drain and pat dry
  18. Drain and discard marinade from beef
  19. Arrange 2 onion strips
  20. One carrot strip and one pepper strip down the center of each beef slice
  21. Roll up
  22. For each kabob
  23. Use metal or soaked wooden skewers and thread two bundles on two parallel skewers
  24. Coat grill rack with nonstick cooking spray before starting the grill
  25. Grill kabobs
  26. Covered
  27. Over medium heat for 2-3 minutes on each side or until beef reaches desired doneness
  28. Turning once
  29. In a bowl
  30. Combine the sour cream
  31. Mustard and horseradish
  32. Serve with kabobs

Step 18

Total Time in Minute 30

Ingredients Count 11

cooking oriental steak skewers

See More Relate Photo


Boneless sirloin tip roast

Light soy sauce


Ground ginger



Red onion

Yellow sweet pepper

Sour cream

Dijon mustard

Prepared horseradish

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