Vietnamese-Style Beef Kabobs

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            FOOD FUNNY
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Thanks to A. J. Allred for this reminder of how things used to be:

Grandma used to set her hot baked apple pies on the window sill to
cool. Her granddaughters set theirs on the window sill to thaw.

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            TODAY'S RECIPE
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Add the flavors of Southeast Asia to your next backyard cookout
with these exotic yet simple kebabs.

Vietnamese-Style Beef Kabobs

For the marinade:
1/4 cup (60 ml) lime juice
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) sesame oil
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) chopped fresh mint
1 Tbs (15 ml) Asian fish sauce (optional)
1 Tbs (15 ml) grated ginger
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) hot red pepper flakes, or to taste

2 lbs (900 g) top sirloin steak, cut into 1-inch
(3 cm) cubes
10 - 12 scallions (spring onions), white part only,
cut into 1-inch (3 cm) pieces

Whisk together the marinade ingredients and marinate the meat for 2 to
4 hours. Thread the meat onto skewers, alternating with pieces of
scallion. Grill directly over hot coals until meat is medium rare, 8
to 10 minutes, turning once. Serves 4 to 6.
Received on Fri Sep 9 12:06:16 2005