Beef Skewers with Scallions | Everyday Food with Sarah Carey

I think the broiler might be one of my favorite underutilized pieces of kitchen equipment ever. It cooks everything super quickly (direct high heat will do that, you know!) and, just like grilling, doesn’t require much fat to get a lot of great charred flavor.

Sarah’s Tip of the Day:
In this dish, I use my oven’s broiler to cook baby bok choy along with skewers of lean sirloin and scallions. The great flavor comes from a marinade (that also happens to do double duty as a dressing) made with rice vinegar, soy sauce, sugar, ginger, and vegetable oil. Serve the skewers and bok choy with some cooked rice. Watch the video, and I’ll tell you how these guys can be prepped ahead so that dinner will be halfway done by the time you start cooking, and how to arrange your skewers so that everything will cook evenly — it’s an art form, really!

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Recipe Ingredients:
1 cup long-grain white rice
1/3 cup rice vinegar
3 tablespoons low sodium soy sauce
4 teaspoons sugar
1-inch piece fresh ginger, peeled and grated
2 teaspoons vegetable oil, plus more for brushing
1 pound sirloin, fat trimmed, cut into 1-inch pieces
4 heads baby bok choy, halved
2 bunch scallions, white and light green parts cut into 2-inch pieces

Get the Full Recipe:
http://www.marthastewart.com/961519/teriyaki-beef-skewers-bok-choy

Nutritional Info:
per serv: 560 cal; 17 g fat (6 g sat fat); 42 g protein; 66 g carb; 11 g fiber

More Beef Recipes: http://full.sc/PeNWmH

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Beef Skewers with Scallions | Everyday Food with Sarah Carey
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I know I’ve been going on and on all week about lowfat cooking techniques but I bet one that you don’t really know is a lowfat cooking technique is broiling it’s a fantastic way to cook things low fat it’s almost like grilling right you get that direct heat today I’m grilling Bok jooy and beef and scallion skewers it’s going to be pretty fast and easy and I think you’re going to like it the first thing you want to do is cut up four heads of baby bok choy cut them in half lengthwise these are small single serving you can remove a little bit of the core if you want to it might be a little bit tough just cut it slightly on an angle like that they’re pretty tender so it’s not hugely necessary but you can if you want if you can’t get baby boach chy maybe try broccoli that might work and then just line them up use a large rimmed baking sheet and line them up only on one side cuz the beef skewers are actually going to go on the other side after these have a chance to cook just a little bit I forgot to oil My Pan I just want to drizzle it with a little bit of oil so I’m going to lift up my Bok chy and do that don’t go too crazy cuz this is supposed to be low fat remember and then just spread it around and then you can make your sauce the sauce is going to be the marinade for the beef skewers but it’s also going to go on the bok choy peel and grate a 1in piece of Ginger you want it nice and fine use the side of the spoon to scrape the skin off of your Ginger if you can’t find a rasp grater you could probably just mince it really fine just get it down as much to a paste as you possibly can and now your Ginger can go into a measuring cup you’re going to make a little marinade like I said it’s going to go on on the bok choy and on the beef to the ginger add A3 of a cup of rice vinegar the unseasoned kind and then three tablespoons of low sodium soy sauce make sure you use the low sodium kind if you’re going to use the high sodium just use less I would say use tablespoon and a half try that four teaspoons of sugar that offsets the acidity and the saltiness and then stir everything together set aside 2 tablespoon of this mixture add a little bit of oil to that couple t teaspoons make sure your Broiler’s been preheating because these B Choy need to go into nice hot Broiler for about 5 minutes and you can prep the rest of your stuff so I’m going to take my scallions and the rest of my marinade and go back to the oven all right these need to go into the broiler for about 5 minutes so I’m just going to put those in I might be getting a little bit ahead of myself but I’m going to I’m going to live life on the edge put them into the broiler and then cut one lound of sirloin into 1 in cubes and if there are any little tough pieces in there like I seem to be experiencing here just get rid of that you do not want to be eating that especially not broiled it won’t get any more tender I can guarantee it it’s not like you’re brazing this put your steak in a bowl cover it with the rest of the marinade just set that aside for a few minutes I have some scallions here just line up the edges and trim off all the roots and then cut the white and light green Parts into 2 in pieces you can save the green parts for something else or maybe you want to sprinkle it over your right R later that would be a good idea if you serve this with rice then take your beef it should sit there for about 15 minutes but it’s already getting plenty of flavor and skewer it alternating with the scallions piece of beef couple of scallions I like the skewer because there’s not a ton of ingredients but gives a good impression it’s all about the Impressions right you know what’s another real great time saver make these in the morning you can skewer them and then marinate them all day long and when you come home you just throw them in the broiler it’ll be a matter of minutes minutes before you have dinner on the table that’s what I’m recommending I’m officially going on the record of saying that now these are all marinated just make sure that the meat is spread out enough so that there’s a little bit of space between them so that it Cooks evenly I’m going to take the bok choy out of the oven the broiler I mean see how it’s already getting Brown cover that side with foil that way it won’t burn when you put the beef back in to cook and then just line your beef up right next to it and then they just go back in the broiler until the beef is cooked through 4 to 6 minutes minutes you’re going to want to flip it once take them out the reveal looks good everything is nice and cooked through the bok choy didn’t burn cuz I covered it up smart I’m so smart you give yourself a little bit of rice couple of pieces of bok choy make sure you rub some of that sauce onto there cuz that’s what’s going to give you all the flavor and then a skewer and you have a fast delicious broiled and lowfat dinner I think you’ll like it TR