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Video: Spice up supper with soy-glazed beef skewers

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    >>> he is the man behind a bunch of great restaurants.

    >> this morning, he is going to help us spice up our dinner with soy glazed beef skewers. we're just rubbing our hands.

    >> this is so good.

    >> the secret is the glaze.

    >> is secret is the glaze. we're going to make a quick glaze. so what we have here is we have --

    >> we have confectionary sugar and water and a little bit of soy sauce .

    >> okay.

    >> okay.

    >> kind of like chinese ketchup.

    >> yeah.

    >> and some spice. so it gives us the sweetness and spice to give us some --

    >> that's the heat. that's the thing now.

    >> they just shutdown a manufacturing place in los angeles because people were complaining about the fumes.

    >> too strong.

    >> that's chili powder , ginger and black pepper . give that a quick zap.

    >> are these things readily available on the market.

    >> yeah. then you have your skewers.

    >> what kind of meat?

    >> we're using regular beef so a strip steak .

    >> which can be pricey. what's another cut you like.

    >> we're going to give them a quick turn and the trick is to use the glaze before you cook them and as you're cooking them.

    >> so you have to watch these though because it has a high sugar content.

    >> yeah, well, the sugar, i'm a big believer in cooking food that's very well balanced. so i like bold flavors. so acid, sweet, spice and then richness. this is some american beef and then this is just a normal strip steak . as you mentioned, it's a little less pricey. but still works very well.

    >> sure.

    >> so once these are cooked, you pull them right after the grill and put them on to your plate.

    >> basic wooden skewer here?

    >> yeah, do you want to try one?

    >> absolutely.

    >> that's a silly question. that's why we're here, michael.

    >> all you have to do is its like sewing a little bit. you go in and out and just go like that.

    >> okay.

    >> then i notice you garnish it with crushed peanuts. is that cilantro?

    >> yeah, we finished the skewers and the cashews are going to give us a little bit of that richness and then we use a little bit of mint and cilantro.

    >> i like to come in at the end.

    >> it's like a meat lollipop.

    >> thank you. great. i love that.

    >> oh, that's delicious.

    >> that is terrific.

    >> chef, thank you so much.

    >> happy new year.

TODAY recipes
updated 1/2/2014 4:30:03 PM ET 2014-01-02T21:30:03

Recipe: Soy-glazed beef skewers

  • For the beef skewers:
  • 1 1/4 lbs. high quality beef rib eye, divided into 12 strips; 1/8 in. thick by 3/4 inch wide by 3 in. length each
  • 1/2 cup fresh cilantro leaves, chopped finely
  • 1/2 cup fresh basil leaves, julienned into strips
  • 1/2 cup fresh mint leaves, julienned into strips
  • 1/2 cup roasted, salted cashews, chopped coarsely
  • 12 8-inch bamboo skewers, soaked overnight in water
  • 2 tablespoons kosher salt, to taste
  • 1 tablespoon fresh ground pepper, to taste
  • For the soy glaze:
  • 1/2 cup canola oil
  • 3 tablespoons confectioners’sugar
  • 1/2 cup water
  • 2 tablespoons hoisin sauce
  • 1/4 teaspoons black pepper, freshly ground
  • 1/4 tablespoon Sriracha brand chile condiment
  • 1 cup toasted sesame oil
  • 1 cup soy sauce
  • 3 tablespoons garlic powder
  • 1 tablespoon fresh ginger, peeled and finely grated
  • For the green papaya slaw:
  • 1 1/2 lb. green papaya, peeled, halved, seeded and shredded (If green papaya is unavailable, cucumber may be substituted.)
  • 1/4 cup cilantro leaves, chopped finely
  • 1/4 cup basil leaves, cut into thin strips
  • 1/4 cup mint leaves, cut into thin strips
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • For the green papaya slaw dressing:
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 4 tablespoons white granulated sugar
  • 1 teaspoon ground chili paste, such as Sambal Oelek
  • 2 tablespoons sweet chile paste

For the skewers:

Preheat broiler to 500 degrees. Drain the water from the skewers.  Penetrate each piece of beef lengthwise onto each skewer. Using a brush, coat each skewer evenly with soy glaze and season lightly with salt and pepper.

In a shallow baking pan, combine the chopped herbs and cashew pieces, incorporating well.

Place skewers into pre-heated broiler on high, turning halfway, until evenly browned (about 2 minutes on each side).  Keep a close eye on the cooking process.

Remove from broiler, brush again with soy glaze and dredge with herb/cashew mixture, then arrange on serving plate.

Serve with additional soy glaze available for dipping, accompanied by green papaya slaw.

For the soy glaze:

In a blender or food processor, place the canola oil, water, hoisin sauce, black pepper, Sriracha, toasted sesame oil, soy sauce, garlic powder and ginger. Combine thoroughly on ¾ speed for about a minute.

While the blender is running, add the confectioners’ sugar until incorporated. Transfer to airtight storage container until ready to use.

For the green papaya slaw:

Place ingredients in a large bowl, pour dressing over and toss.

For the green papaya slaw dressing:

Pour the water into a mixing bowl. Add the sugar and mix with a whisk until the sugar is fully dissolved in the water. Add the rice vinegar, chili paste and fish sauce. Whisk together until thoroughly incorporated.

Place in an airtight storage container and refrigerate until ready to use.

Serving Size

Serves 6

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