Spicy Beef Skewers

Spicy Beef Skewers | She Paused 4 Thought

Everybody has his or her go-to recipes, and this is one of mine. They’re simple, scrumptious and for me who gets easily tired of the same old thing, they seem endlessly fresh and new.

Katie Chin Chinese Cookbook | She Paused 4 Thought

I got this favorite from Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen, which features family-style, Chinese-American dishes she learned from her mother.

Katie’s love of cooking flourished at an early age—watching and later helping her mother, Leeann Chin, prepare delectable Chinese dishes in her multiple restaurants. Katie inherited her mom’s passion and talent, and has become a respected food writer, cater, teacher and television personality in her own right. Both mother and daughter have had the privilege of cooking in the White House for two different presidents.

I first fell in love with Katie’s recipes at a media luncheon when her Everyday Thai Cooking cookbook was released.

Katie Chin's Thai Cookbook | She Paused 4 Thought

Her recipe for Chiang Mai Chicken on Endive Spears is another of my go-to recipes.

I recently met up with Katie again when she was demonstrating how easy it is to make her favorite dumpling.

Katie Chin | She Paused 4 Thought

Shu Mai — a delightful dim sum dumpling filled with tender chicken & shrimp with little bursts of ginger and onion. (recipe on page 36)

In addition to Katie’s easy-to-follow recipes, she has woven fond memories from her childhood throughout the book. I love taking a peak into her childhood and her endearing relationship with her mom. I think this tribute cookbook would make a great Mother’s Day gift.

Here are a couple of my favorite appetizer recipes from Katie Chin’s Everyday Chinese Cookbook.

Katie Chin's potstickers | She Paused 4 Thought

Pan-fried Potstickers (page 28)

crab wonton | She Paused 4 Thought

Crab Wontons (page 44)

Today’s Recipe:

This recipe couldn’t be simpler and more delicious. I have made this the day before and let it marinate overnight or as little as a few hours. I have also successfully frozen the uncooked meat in the marinade, making it perfect for parties.

The marinade is incredibly flavorful and produces tender skewers with a sweet and spicy finish.

Do not skip soaking the beef in baking soda and water as it tenderizes the beef, making for melt-in-your-mouth results.

Spicy Beef Skewers | She Paused 4 Thought

After soaking, cut the beef into thin strips across the grain.

Spicy Beef Skewers | She Paused 4 Thought

Place beef strips in a re-sealable food storage bag and pour the marinade over. Refrigerate for at least 30 minutes, or as long as overnight. I have also frozen the beef at this stage.

Spicy Beef Skewers | She Paused 4 Thought

Thread the beef strips onto the soaked skewers.

Spicy Beef Skewers | She Paused 4 Thought

Katie’s Tip:
You can use the baking soda and water tenderizing technique for any beef dish. 
Use approximately 1 teaspoon baking soda and 2 cups (500 ml).

Spicy Beef Skewers
Author: 
Cuisine: Chinese
 
These no-fuss beef skewers are perfect for easy entertaining. They only take minutes to cook and can be made in advance.
Ingredients
  • 1 tablespoon baking soda
  • 2 cups (500 ml) water
  • 1½ lbs (750 g) beef flank steak
  • 20 wooden skewers, soaked in water for 30 minutes
MARINADE
  • 2 tablespoons oil
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon (about 3 cloves) minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon sugar
  • 1 teaspoon ground red pepper (cayenne)
  • 2 tablespoons all-purpose cornstarch
  • 4 tablespoons hoisin sauce
Instructions
  1. In a large flat pan, dissolve the baking soda in the water. Add the beef and soak for 10 minutes. Remove the beef from the water and pat dry with paper towels. Cut the beef into thin strips across the grain.
  2. Whisk together all marinade ingredients in a large mixing bowl. Place beef strips in a large resealable food storage bag and pour the marinade over. Refrigerate for at least 30 minutes, or as long as overnight.
  3. Thread the beef strips onto the soaked skewers.
  4. Preheat broiler. Broil the meat about 4 inches (10 cm) from the heat for about 2 minutes. Turn the skewers over and broil for another 2 minutes.
Notes
Serves 3 to 5 as an appetizer or snack
Preparation time: 20 minutes + soaking and marinating time
Cooking time: 4 to 5 minutes

Thanks Katie for providing tips and easy to follow techniques, which allowing anyone to create a sophisticated and delicious Chinese meal at home.
shepaused4thought_ cathy arkle

More Mother’s Day Ideas:

Katie recently opened up Fortune Cookie Divas featuring custom Gourmet Dipped Fortune Cookies, available for nationwide shipping and Los Angeles pick-up or delivery.

Katie Chin Fortune Cookies

These gorgeous cookies are great for special events, parties and yes, Mother’s Day.
…and then, she paused for thought.

Disclosure: I was given a copy of Katie’s latest cookbook by Tuttle Publishing to review. All opinions are my own.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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10 Responses to Spicy Beef Skewers

  1. Susan Herrmann April 28, 2017 at 10:32 pm #

    So. many great tips in this post, Cathy. Merci!

    • Cathy Arkle April 29, 2017 at 11:22 am #

      Thanks Susan, Katie has so many wonderful tips in her book. I have learned a lot from her as I have from you.

  2. myimpkitchen April 29, 2017 at 6:46 am #

    I’ve never made these before but they look like something I could handle! Not being the grill person in the family, I’m anxious to give these a try. Thanks for sharing Cathy!

    • Cathy Arkle April 29, 2017 at 11:24 am #

      This recipe couldn’t be easier. I always make them a day ahead so it frees up my time with my guests when I BBQ. Don’t skip soaking the meat in the baking soda as it makes a huge difference. Enjoy!

  3. nusrat2010 May 1, 2017 at 3:25 pm #

    That baking soda trick sounds awesome! And those sizzling skewers smelling FANTASTIC! I bookmarked the recipe. Thanks you for featuring Katie-in-action <3

    • Cathy Arkle May 1, 2017 at 10:07 pm #

      I know! Katie has so many great tricks up her sleeve. Enjoy the recipe!

  4. Sophia Marsh-Ochsner May 3, 2017 at 1:19 pm #

    Can’t wait to make the skewers tonight! Who knew baking soda softens meat?! Love how you explain everything Cathy and provide step-by-step pics!

    • Cathy Arkle May 5, 2017 at 9:26 am #

      I know, isn’t that a great tip! Thanks Sophia, I can’t say enough good things about this recipe or Katie’s books.

  5. sippitysup May 6, 2017 at 5:16 pm #

    It’s good to have a go-to, especially one that can marinate overnight. GREG

    • Cathy Arkle May 12, 2017 at 9:18 am #

      That is so true Greg! I try always to be prepared to grill in the summer at a moments notice.

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