Herbed-Ginger Soy Beef and Vegetable Skewers with Horseradish Sauce

Notes

Recipe and photo by Emma Frisch

Herbed-Ginger Soy Beef and Vegetable Skewers With Horseradish Sauce

You will need about 10-15 wooden or bamboo kebab skewers. Before starting your recipe, submerge your skewers in a pan of water for at least 30 minutes and up to 4 hours. They must be soaked through to avoid burning in the oven. By chopping your vegetables and steak uniformly, you will evenly cook your kebabs.

Ingredients

Steak – 1 pound, cut into 1.5 in. cubes (or meat substitute)
Root vegetables, pre-cooked – 1 pound, cut into 1.5 in. cubes
Onions (yellow or red) – 2, cut into thick slices

Soy-Ginger Marinade:

Ghee or coconut oil – 1/3 cup, melted
Lemon juice – 2 tbs., freshly squeezed
Soy sauce – 2 tbs. (Sub Tamari or Bragg’s)
Fresh ginger root – 1/2 in. of ginger root, grated
Garlic – 1 tbs., minced
Rosemary – 1 tsp. rosemary, minced (dried or fresh)
Thyme – 1 tsp. (dried or fresh)
Salt – 1/2 tsp.
Freshly ground black pepper – 1/4 tsp.

Horseradish Sauce:

Plain Yogurt – 1/3 cup
Horseradish – 1 tbs. (or more) pure grated horseradish
Lemon juice – 1 tbs., freshly squeezed

Instructions

If the beef is frozen, begin by defrosting. (And don’t forget to soak your wooden or bamboo skewers!)
Prepare your root vegetables in advance. You can roast or boil them.
Next, prepare the marinade. In a jar or bottle, combine the ghee or coconut oil, lemon juice, soy sauce, grated ginger, minced garlic, rosemary, thyme, salt and pepper. Shake vigorously.
In a large Tupperware, Ziploc bag, or other leak-proof container, combine the cubed steak with the marinade. Let sit for at least 30 minutes or up to 5 hours in the refrigerator.
When you’re ready to start cooking, place an oven rack on the top rung and preheat the oven to broil.
Assemble you kebabs by threading alternate slices of onion, cubes of root vegetables and cubes of steak (or meat substitute) on your skewers. (Do not throw out the marinade).
Line the skewers on a baking sheet in an even layer, and pour any remaining marinade from the container over the kebabs.
Put the baking sheet on the top oven rack. For a medium steak, broil the kebabs for 9 minutes on one side. Remove the baking sheet, rotate the skewers and return to broil for about 7 minutes more. Slice through a piece of steak to check for your preferred “doneness.”
Before serving, whisk together the plain yogurt, horseradish and lemon juice for dunking your kebabs.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com