It’s going to be 70 degrees and sunny today! First unofficial day of sprummer (it is spring? is it summer?) It gets colder again next week but that’s next week! So grilling season can begin for now. The year’s first grill will be Soy Ginger Beef Kabobs – have never tried before but recipe sounded yummy! Just finished mixing the marinade and put it in the fridge.
This recipe is for 10-12 kabobs so I just cut it in half for 2 people:
3 lbs of tenderloin
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons sesame oil
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon mirin
1 teaspoon wasabi )optional – I did not use it)
Also – bamboo skewers
Cut the tenderloin into one-inch cubes. Combine other ingredients in a one-gallon zip-loc bag and shake to mix fully. Place the beef cubes into the bag and place in fridge for at least an hour (I say the longer the marinating the better so I did it this AM for a late afternoon early dinner.)
After marinating, skewer four or five cubes per stick. Grill at 400degrees for 3 minutes and flip, grill for another 3 minutes and remove to a foil lined plate, wrap them with foil and allow to rest for 5 minutes.
I am going to make grilled corn on the cob as well. A tasty Asian-inspired rice dish would go perfectly as well but NO WAY – I’m not making that at home!! Slippery slope if I start making fried rice at home. So maybe just a simple jasmine rice to let the drippings from the kebobs sit on. If I don;t have any carbs at all, I could stab someone. OOOOR…a couple glasses of bubbly to be my carbs might work…
Hopefully tasty! I found this recipe online here: http://foodformyfamily.com/recipes/ginger-soy-beef-tenderloin-kebabs
UPDATE: These were delicious. For sure. I marinated them all day and I would definitely do that again. Stuck with the just the kebobs and corn on the cob and that was a great spring/summer (sprummer) meal. That way you can have a cupcake for dessert without feeling like a fattie :)
