Summer entree: Asian Beef Skewers With Rice Noodle-Vegetable Salad
1 1/2 lbs. lean boneless sirloin steak, cut about 3/4-inch thick
1/2cup low-sodium beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Asian sweet chili sauce
1 tablespoon sugar 1 tablespoon minced ginger root
4 cloves garlic, minced
1 carrot, shredded
1/2 cucumber, seeded and chopped
1/2 red bell pepper, chopped
1/2 cup chopped red onion
2 tablespoons minced cilantro
8 oz. uncooked rice sticks
1 tablespoon fresh lime juice
2 teaspoons peanut or canola oil
Place 18 (8-inch) wooden skewers in water and allow to soak about 30 minutes. Slice beef into very thin strips, about 1/4-by-3-inches. Place beef strips in a small bowl.
Combine beef broth, soy sauce, chili sauce, sugar, ginger and garlic; stir to blend well.
Pour 1/4 cup of sauce over the beef. Toss to coat meat evenly, cover and refrigerate 15 minutes. Set remaining broth-soy mixture aside.
Combine carrot, cucumber, pepper, red onion and cilantro in a large bowl. Heat a pan of water to boiling. Add rice sticks and boil 2 to 3 minutes or until just tender. Drain well and add to vegetables. Measure out 1/4 cup of reserved broth-soy mixture and combine it with lime juice and oil; drizzle over vegetables and noodles; toss well.
Preheat grill to medium-high or allow coals to burn down to white ash. Drain beef and discard marinade. Thread strips of beef evenly onto skewers. Cook beef skewers over direct, medium-high heat, in an uncovered grill, about 2 minutes per side or until browned and cooked to medium doneness. Brush with remaining broth-soy mixture frequently while cooking. (Do not overcook beef.)
Arrange rice noodle-vegetable salad in a deep platter. Arrange hot beef skewers over salad. Makes 6 servings.
For this recipe, beef will slice more easily if very cold; freeze beef for about 30 minutes before slicing. Soaking the skewers in water helps prevent the skewers from charring or burning while grilling.