Thai Beef Kabobs on the Egg

NibbleMeThis

We made this one up tonight with the last of the beef tenderloin. Not bad for scraps! (Excuse the pics, my real camera is at Nikon getting fixed. Seems they don't like to be dropped 3 feet.)

1 lb beef tenderloin, cubed in 1" pieces
2 T oyster sauce
2 T fish sauce
2 T lime juice
1 T cilantro
1 t sesame oil
1 t red pepper flakes
1 t ginger, fresh grated (added after picture taken!)


We mixed all ingredients except the beef and then toss it in too. I let it marinade for an hour but longer would be better, maybe 2-3 hours. Put them on skewers. Cooked them on the Big Green Egg over direct heat at 500f. I used them on the grid extender because my skewer handles stick out of the egg and I wanted them level. If I used bamboo skewers I might not bother with the extender. I did them about 1 minute and then turned them, repeating for a total of 4 minutes.


The result was tasty and tender as can be!


Served with Honey Ginger Carrots (another on the spot creation, check my blog for the recipe) and sweet jasmine rice.

EGC

Looks tasty to me!

Oh, nothing suck like the big orange. You're coach is quite the entertainer.

DDD

Chris,
Thanks for taking the time to put together a GREAT presentation! I don't think the Nikon would have done any better!

Davekatz

Very nice. Been looking for a good beef satay recipe. Did you save any of the marinade for a dipping sauce?

Dave

NibbleMeThis

My coach? Roy Willams? I may live in Knoxville, but I'm a Tarheel!