Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef on a stick

XLentEGGXLentEGG Posts: 432
edited 11:01AM in EggHead Forum
My wife ased me if I could make beef on a stick ,like they do at the local Chineese Take Out.
Due to the language barrier, I could not get them to tell me what cut of beef they used or what they used on the meat to make it a pink color on the outside and so tasty.
I'm sure that it would taste even better done on the Egg. Has anyone made this on thier Egg ?
More meat please !! :-)

Comments

  • Richard FlRichard Fl Posts: 8,159
    This should help. Usually the red color is food coloring. When I do pork ribs oriental style I use Char Sui, usually pork or poultry, seasoning as a rub.

    http://www.spiced.com/SPICED/SKU/NOH/content.html

    Appetizer, Teriyaki Beef Sticks


    INGREDIENTS:
    Beef, Sirloin or Flank, Cut across grain
    Sticks to thread meat onions
    Marinade:
    1/4 Cup Sake
    1/3 Cups Soy Sauce, Light
    1/3 Cup Sugar
    1-2 Stalks Scallions, Chopped small
    2-3 Tbs Cornstarch
    Chili Oil, If Spicy Wanted




    Procedure:
    1 Slice meat and place in marinade sauce for 30-45 minutes. Remove from marinade and thread on bamboo skewers. Toss on grill and turn after a minutes or so. Serve with sauce of choice.


    Recipe Type
    Appetizer, Beef

    Recipe Source
    Source: Egg Foo Looey's, Richard Howe, 1994/05/25


    *****************************
    Sauce, Dipping, Soy


    INGREDIENTS:
    1/4 Cup Soy Sauce, Light
    1/4 Cup Rice Vinegar
    4-8 Chili Peppers, Minced. Seeded
    2 Tbs Dry Sherry
    1 tsp Chopped Fresh Coriander, Cilantro
    4 Cloves Garlic, Finely Minced
    1 Tsp Sugar




    Procedure:
    1 Combine ingredients in a small bowl. Serve at room temperature.


    Yield: About 3/4 Cup

    Recipe Type
    Sauce

    Recipe Source
    Source: Egg Foo Looey's, Richard Howe, 1994/05/25
  • XLentEGGXLentEGG Posts: 432
    Thank you for the recipe. We will give it a go soon.
    More meat please !! :-)
Sign In or Register to comment.
Click here for Forum Use Guidelines.