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?
- 1 – 1 ½ lbs of beef tenderloin tails or tri-tip
- 3 T olive oil
- 1 T soy sauce
- 1 T Worcestershire sauce
- 1 T chopped parsley
- 1 T thyme
- Salt and pepper
- 1 onion
- 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.
Beef: it’s what was for dinner.
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