Try this one
Grilled Asian Beef Kebabs over Rice
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients:
Cooking spray
2 pounds sirloin steak or beef round, cut into 2-inch cubes
1 large (or 2 medium) zucchini, cut into 1/2-inch rounds
Metal or wooden skewers*
1/4 cup black bean sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 tablespoon sesame seeds
1 cup quick-cooking brown rice
1/2 cup minced red bell pepper
Salt and ground black pepper
*Cook's note: If you are using wooden skewers, soak them in water for 1 hour before using.
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.
2006-06-06 04:47:49
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answer #1
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answered by Lola 3
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If your dad likes shrimp or chicken, try these recipes (especially if its hot out!)
If its hot out, and you want something cool... here's 2 Easy mexican recipes: Shrimp Cocktail and Mexican cole slaw.
Both recipes can feed 2-3 people.
Mexican Shrimp Cocktail
Ingredients:
1 lb chilled shrimp, already cooked, peeled and deveined.
4 tomatoes, diced
4-6 lemons
1 bu cilantro, finely chopped
2 cloves garlic, crushed
1 onion, diced
1 large ripe avocado, peeled &diced.
1 bottle ketchup
1 jar cocktail sauce
hotsauce, like tabasco or tapatio
saltine crackers
In a large pot, add 4 cups cold water.
Add the entire bottle of ketchup and cocktail sauce, then add the chopped cilantro, garlic, onion, tomatoes.
Stir contents until mixed.
Squeeze 4 lemons into the mix. Add a few shakes of the hot sauce to the mix according to taste. If you like it hot, add 6 tsp. If you want it mild, add a few shakes (4 shakes).
Stir this mixture.
In a bowl or large mug, add the chilled shrimp and ladel the tomato mixture into the mug. Add a portion of avocado.
Serve chilled and with crackers.
To make the cocktail hotter, add more hot sauce. To make tangier, add more lemon juice.
MEXICAN CHICKEN SALAD
1/2 lb chicken breasts, cooked (ie: boil or grilled), boned and skin removed, and chilled. Or 2 boneless breasts.
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
Pull apart the chicken breast and shred or dice. Put aside.
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold, topped with the chicken or, mix the chicken into the salad before serving.
Serves 2-3
2006-06-06 12:45:48
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answer #2
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answered by anaheimsportsfan 5
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