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Chili Beef Skewers

Chef Jean-Georges Vongerichten shares his secret beef skewer recipe from his famed restaurant Spice Market in New York City. Alternate the beef and peppers on each skewer to achieve a balance between charred and crunchy, juicy and tender. And don’t forget the creamy citrus-basil dipping sauce.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

FOR MARINADE AND BEEF

1/2 cup fresh cilantro leaves
4 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
1 teaspoon grated orange zest
1 teaspoon sriracha sauce
2 teaspoons Asian fish sauce, such as nam pla or nuoc mam
1 teaspoon brown sugar
1 pound lean beef sirloin, cut into 1/8-inch strips

FOR DIPPING SAUCE

1/2 cup low-fat mayonnaise
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh lime juice
1 each red, green, and yellow bell pepper, cored, seeded, and cut into 2 1/2-inch pieces (optional)
Nonstick vegetable-oil spray
Special equipment: 8 wooden skewers; gas or charcoal grill

Preparation

  1. Step 1

    Soak the skewers for 30 minutes.

    Step 2

    Purée the cilantro, garlic, soy sauce, orange zest, sriracha, 1 teaspoon fish sauce, and the sugar in a food processor. Transfer the marinade to a resealable plastic bag; add the beef. Seal the bag, toss, and set aside 30 minutes.

    Step 3

    Combine the mayonnaise, basil, lime juice, and remaining 1 teaspoon fish sauce in a small bowl.

    Step 4

    Thread 4 pieces of bell pepper and 2 beef strips on each skewer, alternating the beef and peppers. Coat the grill rack with vegetable-oil spray; heat the grill to high, then cook until meat is no longer pink, about 3 minutes.

The Epicurious Cookbook
TagsSkewerAsianBeefMeatBell PepperVegetableMainDinnerDairy FreeNut FreeEasyGrillingFood ProcessorSummerEpicuriousCookbooks
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