Our fifth and final entry in Rib Week was inspired by my favorite thing to eat in Disneyland, beef skewers. If you are familiar with Disneyland, you can find them right across from the Indiana Jones ride at the Bengal BBQ. It’s a bit too far to drive and quite a bit too expensive to get into Disneyland whenever I want the skewers so I looked up the recipe online. I tried it a few times like the recipe states but I was unhappy with the outcome so I created my own recipe that is easier to work with (the sauce does not thicken up as quick) and cheaper (We use the pork or beef ribs instead of sirloin).
Before working with your meat take a handful of wooden skewers and submerge them in water so they don’t burn as easily when you place them on the grill. Take 4-5 country style beef ribs and slice them length wise about 3/8 inch thick. Use a meat mallet to pound the meat to roughly a 1/4 inch thickness. It’s very important to do this since the ribs are not as tender as a sirloin is. Thread the strips lengthwise on to the skewers. Now is a good time to start you grill so it has a chance to heat up and start working on the sauce.
- 1/2 cup Soy sauce
- 3/4 cup water
- 3/4 Tb ground black pepper
- 1/2 tsp crushed red chili flakes
- 1/4 tsp cayenne pepper
- 1/4 Tb garlic powder
- 1 Tb cornstarch
Combine everything except for the water and cornstarch in s small sauce pan. Slowly add the cornstarch to the water to avoid clumping and when it is fully mixed in add the cornstarch/water mixture to the pan and bring to a low boil reduce heat and allow to simmer while you cook the skewers.
Place the skewers on the preheated grill. Cook for 3-4 minutes or to your desired temperature and remove from the grill. Use a basting brush (or spoon and pour it on) to fully coat the meat with the spicy sauce and serve.