Packed with sweet, spicy and savory flavors, this Korean beef skewer recipe will turn an everyday BBQ into the talk of the neighborhood. The trick to creating melt-in-your-mouth goodness is tenderizing the meat in kiwi puree which is a tip my Korean friend Diana’s mother taught me. You can substitute the kiwi puree with pineapple or pear juice if you prefer. Always cut beef across the grain to ensure tenderness. I also like to place the beef in the freezer for a bit as it makes it easier to slice. Oh, and don’t forget a side of Siracha for added kick!
1 1⁄2 lbs boneless beef rib-eye or top sirloin, cut across the grain into 1/4-inch thick slices
1 tbsp kiwi purée
1/2 teaspoon siracha sauce
3 cloves garlic, minced
1 tbsp packed dark brown sugar
1 1⁄2 tsp minced gingerroot
2 tbsp soy sauce
1 1⁄2 tsp toasted sesame oil
1 tbsp vegetable oil
12 wooden skewers, soaked in water at least 20 minutes
