I try to prep for dinner while my little one is in her room not taking a nap. So the ritual goes, read books, lay her down, close the door and retreat to my kitchen. But there are afternoons when I dread that extraordinarily short walk through my house because when I arrive there it means I have to actually do something.
I usually stall, make a cup of tea, turn on the radio, stare aimlessly out the window and then realize that she will only stay quietly in her room for so long and get to cookin’. Those are the afternoons when I cherish recipes like this one. Recipes where I spend more time bemoaning how long it will take me to make it than it actually takes me to make it. Peel a garlic clove here (bitch a little), grate some ginger there (feel sorry for myself), cut up some beef and before I have a chance to complain anymore I’m done!
Five-Spice Beef Kabobs Recipe
Adapted from Parents Magazine
I cook these skewers under the broiler in the winter, but they would be wonderful on the grill as well.
- Yield: 4 1x
- 3 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon five-spice powder
- 1 pound beef sirloin, cut into 2-inch cubes
- 1 large yellow bell pepper, cut into 2-inch pieces
- If using wooden skewers, cover about 12 of them with water and let soak until ready to use. Combine soy sauce, garlic, ginger, black pepper, and five-spice powder in a medium bowl. Add beef and toss to combine. Cover and chill for an hour.
- Heat broiler to high and arrange rack in the lower third of the oven. Thread 4 pepper pieces and 3 beef pieces onto each skewer, starting and ending with the pepper, alternating between each. Place on a baking sheet and broil about 10 minutes or until browned and blistered.