Ginger Beef Mini Skewers
- Course: Appetizer
Summary:
Using beef tenderloin ensures that this marinated appetizer will be tender (allow at least 8 hours for the meat to marinate in the refrigerator). These can be cooked on a stovetop grill pan as well; make sure the wooden skewers have been soaked in water.
Serve with a European-style pilsner, such as Harbin.
Makes 14 to 16 small skewers
Ingredients:
- 3/4 pound beef tenderloin
- 1 tablespoon thinly sliced ginger root, plus 1 tablespoon finely grated ginger root
- 1/2 head garlic (about 6 cloves thinly sliced), plus 1 tablespoon finely grated garlic (from 2 large cloves)
- 2 scallions, white and light-green parts, cut lengthwise into slivers
- 1/2 cup extra-virgin olive oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- Salt
- Freshly ground black pepper
- 4 to 6 chives, finely snipped
Directions:
Cut the tenderloin into 1/2-inch-thick slices. Place them between 2 sheets of plastic wrap and pound to a thickness of 1/4 inch. (Each piece should be a 1-by-2-inch rectangle.)
Combine the sliced ginger, sliced garlic, scallions and oil in a large resealable plastic food storage bag. Add the beef and seal the bag, pressing out as much air as possible; massage to coat the beef evenly and refrigerate for at least 8 hours or up to 1 day.
Just before preparing the grill, combine the soy sauce, vinegar, grated ginger and grated garlic in a small bowl, whisking to mix well. Soak 14 to 16 short skewers (about 6 inches) in water for 30 minutes.
Prepare the grill for high heat. If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Remove the beef from the marinade; discard the marinade. Thread the beef onto the soaked skewers and season the meat with salt and pepper to taste. Grill for 1 to 2 minutes on each side; the beef should be nicely seared. Transfer to a platter and drizzle with the ginger sauce. Garnish with chives and serve hot.
Knife Tip for Tenderloin:Sometimes you can find packages of beef tenderloin tips or ends in the meat case. They can be a less-expensive option for making Ginger Beef Mini Skewers, but their size makes for non-uniform slices. For better prep, chill the meat in the freezer for 10 to 15 minutes. That will make it easier to cut. And vary the width of the slices, cutting them wider as the circumference of the meat gets smaller. That way, the pounded slices will be closer in size and will cook more evenly.
Recipe Source:
Adapted from “Great Food, Great Beer: The Anheuser-Busch Cookbook” (Sunset, 2008).
E-mail the Food Section with recipe questions.
