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.
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.
I went to the butcher the other day and they names flank steaks, “frank steaks” lols it made me chuckle -=D
If you don’t want to grill them, is there another way to prepare the beef?
Oh..do you mean sewing when you said soeing?
Wonders, did you see the “frank steaks” in Chinatown cause I’ve seen that too. haha
You can broil them, which I think will taste very similar.
I did mean sewing, thank you!
Ooo, this sounds fantastic! I starred it and will be using the recipe for my next bbq… maybe next weekend! =)
This looks yummy–would love to try it!
Purelily, so jealous that you can still BBQ. It’s cold here in NY!
Asianmommy, try it!!
mmm…sticks o’ meat. i’m loving the seasoning (and your sides). 🙂
Thanks Grace!