Always one of the most popular appetizers on my holiday buffet table. Make ahead – marinate beef up to 1 day in advance. Store in an airtight container in the refrigerator.
Lemongrass Sesame Glazed Beef Skewers
Equipment
- 20 wooden skewers (6 inch) presoaked in cold water to prevent burning while grilling
- 1 gas or charcoal grill or a heavy grill pan to cook stovetop
Ingredients
- 12 ounces beef filet, 1 inch thick
- 4 green onions, white part only (save green part to snip and sprinkle over finished skewers)
- 1 red bell pepper, halved and seeded
- 1/2 teaspoon vegetable oil
- 2 lemongrass stalks, tender stalk only, finely chopped
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese hot chile sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- garnish: 2 tablespoons sesame seeds and snipped green part of green onions
Instructions
- Cut the beef into 20 cubes (1 inch). Cut the green onions diagonally into 20 lengths (1 inch). Cut bell pepper into 20 pieces (1 inch).
- For the glaze, combine the lemongrass, honey, 1 tablespoon vegetable oil, soy sauce, chili sauce and salt and pepper in a nonmetallic bowl. Add beef, scallions and bell pepper. Toss to coat each piece well. Cover and refrigerate at least one hour.
- Thread 1 piece each of scallion and pepper and 1 beef cube on each presoaked skewer.
- Preheat grill. Alternatively, preheat a heavy grill pan with 1/2 teaspoon vegetable oil.
- Either grill or sear beef skewers until browned but still pink and juicy inside, about 3 minutes on each side. Sprinkle with sesame seeds and green onion. Serve hot.
