Garlic and Black Pepper Beef Skewers

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 ½ lbs. skirt steak, cut against the grain into very thin strips (see photos and video)

1 tablespoon soy sauce

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon coarse kosher salt

1 teaspoons granulated sugar

1 teaspoon curry powder

freshly cracked black pepper

fish sauce, lime juice, chili crisp, and cilantro for topping

rice

broccoli, bagged salad, or a quick cucumber salad, see notes!

Directions

Prep

Soak your skewers – 15 minutes minimum for wood skewers and cut your beef into strips.

Beef

Mix the beef strips with the other beef ingredients. If you have time to marinate, go for it. A 30-45 minute marinating session is delicious! But I promise that if all you have is 5-10 minutes, they’ll still be great.

Skewer

Thread the beef onto skewers – just scrunch it on there (see video). Place skewers on a parchment-lined baking sheet. Top with freshly cracked black pepper.

Broil

Arrange an oven rack 4-6 inches below the heating element. Preheat the broiler on high heat for a few minutes. Broil the beef for 6 minutes – we’re going for caramelization on that top surface.(Alternative cooking methods in notes below)

Serve

Let the beef stand for a few minutes; brush the golden tops with the pan juices, and drizzle with a bit of lime juice and fish sauce. MAGIC WILL HAPPEN. Top with cilantro or chili crisp and serve with a cucumber salad (recipe in notes). Holy smokes! You can eat them plain, drizzled, or in a rice bowl. They are finger licking good. I have been known to eat them standing right over the stove.

Nutrition

• Calories: 478
• Total Fat: 30.6 g
• Saturated Fat: 12.1 g
• Trans Fat: 1.6 g
• Cholesterol: 156.4 mg
• Sodium: 1472.2 mg
• Total Carbohydrate: 6.9 g
• Dietary Fiber: 0.6 g
• Total Sugars: 3.9 g
• Protein: 44.1 g