Sunday, February 12, 2012

Beef Kabobs

In an effort to recreate the Mongolian beef at Pei Wei, I started searching for beef kabob recipes.  I found this one and while not as sweet as Pei Wei, it does have some soy flavor.  If you serve it with a side of rice, spear a mushroom and close your eyes… no, not really.  I’ll keep searching but this flavor doesn’t disappoint.

This is my youngest’s (that is younger by 1 minute but his sister still likes to claim that she is his big sister) favorite dishes.  The original recipe calls for beef tri-tip which is a cut of meat that comes from the sirloin.  Kuby’s sells beef tenderloin tails for $10/lb less than a center-cut tenderloin (do the math with me – I know it’s late - $25/lb vs $15/lb).  I figured that the tips are from the same place (the short loin) as a center-cut tenderloin and as a kabob, you’re cutting it into smaller pieces anyways so why pay more?

Beef Kabobs
  1. 1 – 1 ½ lbs of beef tenderloin tails or tri-tip
  2. 3 T olive oil
  3. 1 T soy sauce
  4. 1 T Worcestershire sauce
  5. 1 T chopped parsley
  6. 1 T thyme
  7. Salt and pepper
  8. 1 onion
  9. 1 box (16 oz) of mushrooms, cut in half
Combine ingredients #2-6 to make the marinade.  Add salt and pepper to taste. Pour over the beef tenderloin tails or tri-tip cut into cubes for a 1-3 hours.  Skewer the beef with onion and mushroom.  David thinks skewers are cumbersome so he places everything individually on the grill and then does lots of flipping.  Either way.

Beef: it’s what was for dinner.

No comments: