Beef skewers recipes - 2 recipes
Chef Tips and Tricks
VIDEO: Tropical Salmon Sushi Cups
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
Top rated Beef skewers recipes
thai chilli beef with vegatbles
By rspiegel2009
Thai-inspired party
- •4 beef cutlets sliced into strips
- •14 bamboo skewers,•1 green pepper
- •1 red pepper
- •1 banana pepper
- •1 jalapeño pepper
- •1 small onion
- •8 mushrooms
- •1 large carrot
- •½ bunch of broccoli
- •1 sliced green onion
- •2 tsp. sesame seeds
- •2 tbsp. oil
- •¼ cup of sake (rice wine) or red wine
- Marinade
- •3 tbsp. thai chili garlic sauce
- •½ cup teriyaki sauce
- •2 tbsp. brown sugar
- •2 tbsp. honey
- •2 tbsp. molasses*
- •3 tbsp. soy sauce
- •1 tbsp. roasted garlic
- •1 tsp. ginger powder or fresh grated ginger
Meal on a stick
By M-E
Mix marinade ingredients, add meat & place in fridge for about 1/2 hour
- marinade ingredients
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 tbsp red wine vinegar
- 2 cloves minced garlic
- 1/4 cup honey
- 1 tbsp minced ginger
- Pepper to taste
- Skewer ingredients
- 1 lg bell pepper
- 2 red onions
- 1lb button mushrooms
- 2 lbs steak cubed
Any burning questions? Our chefs answer!