I hesitate to call these Curry Beef Skewers because the curry isn’t so pronounced that you’ll think of this as a curry dish. However, the curry is what makes it extra special and your guests will be asking, what makes this beef so good?

Skewering does take a bit of work, but it’s an otherwise very simple recipe that takes very little skill. Bring these to a party and you’ll be very popular.

Curry Beef Skewers
~4-5 servings

  • 2 pounds flank steak
  • 1/3 cup vegetable oil
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon curry powder
  • chopped scallion and cilantro for garnish

1. Cut flank against the grain, on a slant, to get thin long slices, like ribbons. Place in a tupperware container.
2. Put the rest of the ingredients in a blender and pulse for 15 seconds.
3. Pour over flank and mix until well distributed. Cover and refrigerate for 4 hours. (Soak wooden skewers if using.)
4. Preheat the grill. Thread onto skewers like you’re sewing.

skewering beef raw beef skewers

5. Place each skewer on the grill for about 2-3 minutes on each side, depending on how hot your grill is. Sprinkle with scallion and cilantro to serve.

Curry Beef Skewers

I served them with white rice, Chilled Sesame Eggplant, and String Beans with Minced Pork.
Sesame Eggplant string beans with minced pork
posted by jessica at 09:36 AM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.