This is one of the most popular party appetizers, or component of a Chinese dinner I have ever made. There are never any left, everyone seems to love them ( of those who eat meat, that is.)
It's another keeper from one of my favorite Chinese food mentors and cookbook authors,Rhoda Yee. I've been making this ever since I got her first cookbook ~ Yikes, that was back in 1975!
Sometimes, for a casual party, I'll fire up the BBQ, either outdoors (if it's an outdoor party) or indoors in the kitchen fireplace, or even a small electric grill so each person can grill their own. I assemble them up to the point of cooking them , then prepare a rimmed tray of crushed ice, covered with plastic film, arrange the (raw) skewers on top of the plastic film, so the beef stays cold, then cover with another sheet of plastic. Everyone seems to like preparing their own. (They can also be cooked by placing under the broiler element of the oven.)
Alternately, I just have the BBQ grill going, and cook a platter of them to pass. The recipe calls for 1 pound of beef flank steak, I had taken a couple of photos of the flank steak (and how to slice it) but the gremlins ate them. If you are not familiar with it, flank steak has a very obvious grain to the meat, just lay the beef out on the cutting board with the grain going west to east and slice from north to south into 1/8-inch thick slices across the grain.
Then marinate the slices in a non-reactive bowl, or a resealable plastic bag, refrigerate in mariade for at least 4 hours.
Lift the pieces from the marinade and weave the meat like ribbon candy on water soaked bamboo skewers.
Then grill. They take practically no time to cook, just a few minutes, turning once.
Skewer Beef (Siu Gnow Yuke)
4 servings if served as part of a main course
(I always make extra for a party)
1 pound beef flank steak (the flank steaks I buy are usually 1 1/2 pounds so I increase the marinade by half, or double it)
3 Tablespoons light soy sauce (if you cannot find this substitute 2 Tablespoons dark soy and 1 Tablespoon water)*
3 Tablespoons dark (regular) soy sauce*
2 Tablespoons sugar
4 Tablespoons sherry (a non-sweet variety such as Dry, or Pale Dry, or Cocktail Sherry. NOT Cooking Sherry)
2 cloves garlic, minced
4 Tablespoons fresh ginger, minced
4 Tablespoons sesame oil (the flavorful Asian kind)
Method: Mix marinade ingredients in a non-reactive container (plastic zip bag works very well, as it's easy to flip once or twice while marinating the meat.) Unroll the entire flank steak and trim any excess fat. Cut into 1/8-inch slices, across the grain. Place the meat in the marinade for at least 4 hours (refrigerated). String/thread sliced beef on bamboo skewers like ribbon candy.
To cook: Barbeque over charcoal or mesquite, or under the broiler (brown 4-inches away from broiler element), cook for just a few minutes, turning once to brown both sides. Brush with the boiled marinade while cooking, if desired.
*My notes: These are best hot off the grill, that's why I usually grill them in batches, or let each person grill their own, but I have no qualms eating them at room temperature if they happen to cool off. :)
I used to prepare this exactly as written, these days I often swap out half or all of the soy sauce with low sodium soy, as times and tastes have changed.