Skip to main content

Chili-Beef Skewers

4.8

(43)

Image may contain Food Meal Dish Birthday Cake Dessert and Cake
Chili-Beef SkewersAnn Stratton

Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C.

Recipe information

  • Yield

    makes 4 servings

Ingredients

8 wooden skewers
1/2 cup fresh cilantro
4 cloves garlic, thinly sliced
3 tbsp low-sodium soy sauce
1 tsp grated orange zest
1 tsp sriracha
1 tsp fish sauce
1 tsp brown sugar
1 lb lean beef sirloin, cut into 1/8-inch strips
1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
Vegetable oil cooking spray

Dipping sauce

1/2 cup lowfat mayonnaise
2 tbsp chopped fresh basil
1 tbsp fresh lime juice
1 tsp fish sauce

Preparation

  1. Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.

Nutrition Per Serving

Nutritional analysis per serving: 122 calories (with bell peppers)
3.7 g fat (0.6 g saturated)
14 g carbs
1.9 g fiber
9.7 g protein
#### Nutritional analysis provided by Self
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/602376/2?mbid=HDEPI) ›
Read More
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.