Beef skewers with pickled vegetables in Thai

Thai beef skewers with pickled vegetables – detailed cooking recipe. Share with friends: Photo of the dish: Antonis Achilleos Time: 2 hours. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Pickled vegetables

• 1/4 Art. Sahara
• 1/2 tsp coarse salt
• 1/4 Art. rice vinegar
• 1/2 Asian cucumber (long thin cucumber), clear of peel, cut lengthwise into two parts, peel from seeds and cut into thin slices
• 1 small hot red or green chili pepper, chopped thin slices
• 1/2 tbsp. thinly sliced ​​red onion
• 1/4 Art. chopped cilantro leaves

Beef skewers

• 1/2 tbsp. soy sauce
• 4 tsp rice vinegar
• 2 tsp dark sesame oil
• 2 tsp fish sauce
• 2 tsp Mirina
• 3 cloves of garlic, chop finely
• 2 tsp chopped fresh ginger
• 1 tbsp. l light brown sugar
• 4 tsp sesame seeds, fry
• 2 tsp red pepper flakes or Thai chili paste
• 1 lime juice
• 450 gr beef pulp (dorsal or lumbar), cut into 2.5 cm cubes
• 2 feathers of green onions, cut with 2.5 cm long hairpins, and also optionally cut into rings for garnish

Recipes with similar ingredients: rice vinegar, cucumbers, peppers chili, red onion, cilantro, soy sauce, fish sauce, mirin (rice wine), garlic, ginger root, brown sugar, sesame, pepper red cereal, chili paste, lime juice, beef, green onions

Recipe preparation:

1. Pickle vegetables: mix sugar in a small saucepan, salt, vinegar and 1/4 tbsp. water. Put the pot on the stove and heat until sugar and salt dissolve; take off slabs. Add cucumber, chili pepper and red onion to the hot brine. Cool, then add cilantro. Put in the refrigerator.
2. Cook the beef skewers: in a medium-sized bowl mix soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds and red flakes sweet pepper. Pour half the mixture into the gravy boat, add lime juice and leave as a dipping sauce. Put the beef in a zip bag and pour in the remaining marinade. Seal the bag and mix the marinade with meat. Refrigerate for 1 to 2 hours.
3. Pour wood skewers with water for 30 minutes to prevent fire.
4. Preheat grill to high temperature. Get the meat out marinade. String meat on wooden skewers (1 to 4 pieces per each skewer), alternating with green onions. Making kebab directly over the coals, turning over until the meat is browned for about 3 minutes. from each side.
5. Sprinkle the meat with chopped green onions. Serve with remaining sauce and pickled vegetables.