The Menu
Sriracha Beef Skewers
Asian Cabbage Salad
Fresh fruit, in season
The Recipes
Sriracha Beef Skewers
serves 5 - 2 skewers each
Tender steak marinated in spicy sriracha, skewered with green onions, grilled to perfection and sprinkled with a little sesame seeds.
ht tp://www.lifesambrosia.com/2012/07/sriracha-beef-skewers-recipe.html
2 tablespoons sriracha
2 tablespoons white vinegar
2 tablespoons worcestershire sauce
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon sesame oil
1 pound top sirloin cut into 1 inch pieces
3 – 4 green onions chopped into 1 inch pieces
olive oil
sesame seeds
Combine sriracha, vinegar, worcestershire, salt, ginger, garlic and sesame oil together in a resealable plastic bag or bowl. Add in cut top sirloin. Shake or toss to coat. Cover and refrigerate for at least 4 hours.
When ready to grill, skewer 3 -4 pieces of beef on each skewer, skewering a piece of green onion between each cut of beef.
Grill over medium high heat for 4 – 6 minutes, turning occasionally. Remove from heat. Sprinkle with sesame seeds and serve.
Asian Cabbage Salad
makes 4 cups
In the mood for something crunchy, full of flavor, and a real crowd-pleaser? With these great Asian tastes, we've made it our own all-American-easy.
http://www .mrfood.com/Misc-Salads/Asian-Cabbage-Salad-944/ct/1
4 tablespoons peanut oil
1 cup sesame seeds
8 medium-sized garlic cloves, minced
4 tablespoons soy sauce
1/2 cup white vinegar
1 cup sugar
1 1/2 cups vegetable oil
2 heads Napa or Chinese cabbage, washed and cut into bite-sized pieces
In a medium-sized saucepan, heat the peanut oil over medium heat. Sauté the sesame seed and garlic for 3 to 5 minutes, until the seeds are golden brown. Add the soy sauce, vinegar, sugar, and vegetable oil and continue to cook over medium-low heat for 2 more minutes.
Place the cabbage in a large bowl and pour the desired amount of warm dressing over it (enough to coat the cabbage evenly).
Notes
Refrigerate any remaining dressing for up to 1 month. Just reheat before adding to more cabbage.
Serve fresh fruit, in season, for dessert.
Sriracha Beef Skewers
Asian Cabbage Salad
Fresh fruit, in season
The Recipes
Sriracha Beef Skewers
serves 5 - 2 skewers each
Tender steak marinated in spicy sriracha, skewered with green onions, grilled to perfection and sprinkled with a little sesame seeds.
ht tp://www.lifesambrosia.com/2012/07/sriracha-beef-skewers-recipe.html
2 tablespoons sriracha
2 tablespoons white vinegar
2 tablespoons worcestershire sauce
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon sesame oil
1 pound top sirloin cut into 1 inch pieces
3 – 4 green onions chopped into 1 inch pieces
olive oil
sesame seeds
Combine sriracha, vinegar, worcestershire, salt, ginger, garlic and sesame oil together in a resealable plastic bag or bowl. Add in cut top sirloin. Shake or toss to coat. Cover and refrigerate for at least 4 hours.
When ready to grill, skewer 3 -4 pieces of beef on each skewer, skewering a piece of green onion between each cut of beef.
Grill over medium high heat for 4 – 6 minutes, turning occasionally. Remove from heat. Sprinkle with sesame seeds and serve.
Asian Cabbage Salad
makes 4 cups
In the mood for something crunchy, full of flavor, and a real crowd-pleaser? With these great Asian tastes, we've made it our own all-American-easy.
http://www .mrfood.com/Misc-Salads/Asian-Cabbage-Salad-944/ct/1
4 tablespoons peanut oil
1 cup sesame seeds
8 medium-sized garlic cloves, minced
4 tablespoons soy sauce
1/2 cup white vinegar
1 cup sugar
1 1/2 cups vegetable oil
2 heads Napa or Chinese cabbage, washed and cut into bite-sized pieces
In a medium-sized saucepan, heat the peanut oil over medium heat. Sauté the sesame seed and garlic for 3 to 5 minutes, until the seeds are golden brown. Add the soy sauce, vinegar, sugar, and vegetable oil and continue to cook over medium-low heat for 2 more minutes.
Place the cabbage in a large bowl and pour the desired amount of warm dressing over it (enough to coat the cabbage evenly).
Notes
Refrigerate any remaining dressing for up to 1 month. Just reheat before adding to more cabbage.
Serve fresh fruit, in season, for dessert.
