Serves 19
520 min
Ginger Beef Mini Skewers
Recipe GLPRd00ce6e37c8a7e
Tender beef tenderloin marinated in a vibrant ginger and soy mixture, then grilled on mini skewers for an elegant appetizer or main course. The aromatic combination of fresh ginger, garlic, and spring onion creates a sophisticated Asian-inspired flavor profile that's naturally low-carb and dairy-free.
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Ingredients
¾ lb beef tenderloin
1 tbsp fresh ginger, thinly sliced
1 tbsp fresh ginger, finely grated
½ head garlic cloves, minced
1 tbsp garlic, finely grated
2 spring onions, chopped
½ c extra-virgin olive oil
2 tbsp seasoned rice vinegar
¼ c soy sauce
salt
black pepper
4 fresh chives
Directions
Pat the beef tenderloin dry with paper towels. Cut into small cubes approximately ¾ inch on each side and place in a large bowl.
Combine the sliced ginger, grated ginger, minced garlic, and grated garlic in a small bowl.
Pour the extra-virgin olive oil into the ginger-garlic mixture, then add the seasoned rice vinegar and soy sauce. Stir until well combined.
Pour the marinade over the beef cubes, add a pinch of salt and pepper, and toss gently to coat all pieces evenly. Cover and refrigerate for at least 8 hours or up to overnight for maximum flavor development.
About 30 minutes before grilling, remove the beef from the refrigerator and let it come closer to room temperature. Soak small wooden skewers in water for at least 20 minutes.
Thread 1 to 2 beef cubes onto each skewer, alternating with pieces of chopped spring onion.
Heat a grill or grill pan to high heat. Brush the grates lightly with oil to prevent sticking.
Grill the skewers for 2 to 3 minutes per side, until the beef reaches an internal temperature of 145°F for medium-rare. Avoid overcooking, as the tenderloin is best served with a tender, juicy interior.
Transfer the skewers to a serving platter and garnish with fresh chives. Serve hot or at room temperature.
