Asian Beef and Scallion Bites 2
- Total Time
cooking spray1 spray(s)
low sodium soy sauce3 Tbsp
garlic clove(s)1 small clove(s), minced
ginger root1 tsp, grated peeled fresh
uncooked lean trimmed sirloin beef¾ pound(s), cut into 24 chunks
canola oil2 tsp
uncooked scallion(s)8 medium, (white and light green parts only), each cut into 3 pieces
- Stir together soy sauce, honey, garlic, and ginger in cup. Put all but 1 tablespoon of soy-sauce mixture in large zip-close plastic bag and add beef; refrigerate remaining marinade. Squeeze out air and seal bag; turn to coat beef. Refrigerate at least 6 hours or up to 1 day.
- Heat oil in medium heavy nonstick skillet over medium heat. Add scallions and increase heat to medium-high; cook, tossing gently, until light golden in spots, but still bright green, about 3 minutes. Transfer scallions to plate; drizzle with reserved marinade and set aside.
- Spray skillet with nonstick spray and add beef; discard marinade. Cook over medium-high heat, turning beef occasionally, until lightly browned and cooked through, about 4 minutes.
- Thread 1 piece of beef and 1 piece of scallion on each of 24 toothpicks or small bamboo picks. Serve warm.
- Per serving: 3 skewers