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Foreman Happy

I really love my grill and when I pull out the Foreman grill to use in its place, I almost always feel that I really should use the big one outside (even if it is snowing). This recipe, however, I was very happy to use the Foreman.

This Asian beef was very good with the sesame, soy and ginger flavors. I served it over a bed of ramen noodles with some Asian Slaw.

Just a few ingredients.

Marinating the beef.

Here is why I really appreciated the Foreman. I really didn’t want to have to skewer all of this beef. It was so easy to just throw it on the Foreman.

Great!

Asian Beef Skewers

Cook Time: 30 mins | Makes:  4

Ingredients:

  • 3 scallions, sliced
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon fresh gingerroot, grated peeled
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons dark sesame oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon fresh ground pepper
  • 1 garlic clove, minced
  • 3/4 lb beef tenderloin, cut into 16 strips

Directions:

1. Preheat a grill. If you are using wooden skewers, soak in water 30 minutes.

2. In a gallon size sealable plastic bag, combine all of the ingredients, including the beef. Seal the bag, squeezing out the air. Marinate 15 minutes.

3. With tongs, remove the beef from the marinade; discard the remaining marinade. On each of 16, six-inch, metal or wooden skewers, thread one beef strip, piercing the beef in several places.

4. Grill until cooked through, about 5 minutes on each side.

5. Serve with either chinese mustard, duck sauce and/ or soy sauce to dip the skewers inches.

Source: http://www.food.com/recipe/asian-beef-skewers-3-points-169074

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Categories: Beef, Chinese, Grilled, kosher, Low Carb, Main Dish 2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Foreman Happy”

  1. December 29, 2012 at 5:22 pm #

    Agree – the meat has to come off the skewers anyway. Grilling in December is OK if it is for a steak or big juicy chop. Foreman is good for the small stuff.

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