Chinese Five Spice Beef Kabobs Recipes

CHINESE FIVE SPICE BEEF KABOBS

Steps:

• Thinly slice steak across grain. If necessary, flatten slices with a meat mallet to 1/4-inch thickness.
• In small bowl combine soy sauce, and five-spice powder. Place the mixture and flank steak into a gallon size zip top bag. Make sure the mixture has evenly coasted over both sides of the steak and refrigerate for at least 6 hours.
• After the allotted time has passed, remove steak from the zip top bag and discard remaining mixture. Thread the steak slices onto skewers (soak wooden skewers in water for 30 minutes before threading).
• Place skewered steak on grill, cover and grill for 2 - 3 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Flank steak is best eaten medium rare; well done will make it too tough. For medium rare cook until internal temp is 145 degrees F and for medium 160 degrees F.
• Meanwhile, in small bowl combine yogurt, snipped mint, grated lime peel and lime juice.
• Serve kabobs with yogurt sauce and lime wedges. Top with additional fresh mint.

FIVE-SPICE BEEF KABOBS

Steps:

• Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In a medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
• For charcoal or gas grill, grill kabobs on rach of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
• Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 teaspoon peel. Juice the lime. Stir peel and 1 tablespoon juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
• Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
• SERVING SUGGESTION:.
• Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
• NOTE:.
• *If using wooden skewers, soak in water 30 minutes before grilling.
• CHANGE UP:.
• Another time substitution bottled barbecue sauce and chili powder for the soy sauce and Chinese five-spice powder. Substitute sour cream and cilantro for the yogurt and mint.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.