Filipino-Style Grilled Beef Skewer Bowls
Filipino-Style Grilled Beef Skewer Bowls
These full-meal bowls deliver bold, savoury-sweet flavours with marinated beef skewers that are grilled to perfection, fresh veggies and rice. Basted in sweet and tangy glaze made with banana ketchup accompanied by a refreshing tomato-cucumber salad, this bowl brings a taste of the Philippines to your dinner table. Grill some eggplant or zucchini slices to add to your bowls, if desired.
Ingredients
2 tsp (10 mL) garlic powder
½ tsp (2 mL) freshly ground pepper
¼ tsp (1 mL) salt
¼ cup (60 mL) EACH fresh lime juice and soy sauce
¾ cup (175 mL) lemon-lime soda
1½ lb (750 g) Beef Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
8 bamboo skewers
¼ cup (60 mL) banana ketchup (see Tip)
1 tbsp (15 mL) canola or sunflower oil
1 tbsp (15 mL) white vinegarBowls2 tomatoes, chopped
½ cup (125 mL) chopped cucumber
¼ cup (60 mL) thinly sliced red onion
1 tbsp (15 mL) fresh lime juice
Salt and freshly ground pepper
4 cups (1 L) cooked long-grain white rice, warmed
1 green onion, thinly sliced
1 Thai red chili pepper, thinly sliced (optional)
Toasted sesame seeds
Directions
1. Skewers: Combine sugar, garlic powder, pepper, salt, lime juice, soy sauce and lemon-lime soda in a bowl. Measure ½ cup (125 mL) for dressing, cover and refrigerate.
2. Pour remaining marinade into large sealable freezer bag. Pierce steak all over with fork, cut into 1-inch (2.5 cm) cubes and add to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours.
3. Meanwhile, soak skewers in water for at least 30 minutes.
4. Discard marinade from meat. Pat beef cubes dry with paper towel. Thread beef cubes evenly onto skewers. Whisk together banana ketchup, oil and vinegar in a small bowl.
5. Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown on all sides and basting with ketchup mixture, until glazed and cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to plate and let rest for 5 minutes.
6. Bowls: Combine tomatoes, cucumber, red onion and lime juice in a bowl; season with salt and pepper to taste. Divide warm rice evenly among 4 serving bowls; top with tomato salad and skewers. Drizzle with reserved dressing. Sprinkle with green onion, Thai chilis (if using) and sesame seeds.
Notes
Banana ketchup is a sweet and savoury condiment popular in Filipino cuisine. is available in bottles in the Filipino or International foods sections of well-stocked supermarkets and at Filipino grocery stores. You can also find recipes for homemade banana ketchup online.
