Thai Beef Skewers
|Flank steak/Round / sirloin steak||1 Pound (500 Gram)|
|Chopped fresh coriander/Chopped fresh parsley||50 Milliliter (3 Tablespoon)|
|Dry sherry/Lime juice||25 Milliliter (2 Tablespoon)|
|Wine vinegar||15 Milliliter (1 Tablespoon)|
|Fish sauce/Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Dark sesame oil||15 Milliliter (1 Tablespoon)|
|Liquid honey||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Minced ginger root||15 Milliliter (1 Tablespoon)|
|Garlic clove||1 Large, minced|
|Hot pepper flakes||1 Pinch|
T'rim fat from beef; slice beef across the grain into 1/4 inch (5 mm) thick strips.
In bowl, combine coriander, sherry, vinegar, fish sauce, sesame oil, honey, soy sauce, gingerroot, garlic and hot pepper flakes.
Add beef, stirring to coat.
Cover and marinate in refrigerator for at least 2 hours or up to 8 hours.
Soak wooden skewers in water for about 15 minutes to prevent scorching.
Thread marinated beef strips onto skewers.
Broil for 3 to 5 minutes or until browned.