Ingredients
Marinade
- 2 tbsp lemon juice (we used lime because they were on sale at the grocery store)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 5 cloves minced garlic
- 1 tsp chili flakes
- 1 tsp ground black pepper
- 1 lb beef chuck, cut into smaller cubes
- 2 cup julienned zucchini
- 1 cup chopped scallions (we used green onions, apparently google says they're the same thing)
- 1 cup corn kernels (we forgot to use this)
- 1 tbsp olive oil
- 1 pint cherry tomatoes, halved (we used grape tomatoes because we couldn't find any cherry tomatoes at the market)
- 2 tbsp fresh cilantro (I think we may have used 4 tbsp, we really like cilantro)
- Mix marinade and beef in a resealable plastic bag. Refrigerate at least 2 hours (we marinaded it overnight)
- Preheat broiler (or grill).
- Thread beef onto 8 skewers (reserve marinade) and grill or broil 4" from the heat for 12-15 minutes, or until beef is lightly browned on all sides and no longer pink in the centre (it's beef though, so you can probably cook less)
- While beef is cooking, heat skillet with oil and add zucchini, scallions, (corn), and beans. Cook, stirring, for 5 minutes, or until the beans are crisp-tender. Add the tomatoes and 2 tbsp of the reserved marinade (more if you like it more saucy); cook, stirring occasionally, for 2 minutes. Add cilantro. Serve with the beef.
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