Healthy: Beef Teriyaki Skewers, Spicy Pickles

Tuesday, September 24th 2013. | Healthy

This Beef Teriyaki Skewers, Spicy Pickles healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Beef Teriyaki Skewers, Spicy Pickles on food healthy recipe blog.
Hi everyone!

Tomorrow we are having Beef Teriyaki Skewers for dinner.  One thing my son really misses since he went Gluten Free is going out for teriyaki.  The problem is the sauces they use.  So I try to make it at home and I bet he will love this.  I’m going to serve it with rice and some veggie skewers.  I’ve also posted a recipe for Spicy Pickles that we plan to make.  Pickles are seriously my favorite food on the planet and I’m having fun trying different recipes.  I’ll let you know how these turn out.

Beef Teriyaki Skewers
Dottie and Jack (hokiesmom)

1 lb beef boneless sirloin steak
1/4 C soy sauce
1/4 C dry sherry or white wine
1 Tbs vegetable oil
2 tsp chopped ginger root (or 1/2 tsp ground ginger)
1 tsp sugar
1 clove garlic, chopped

Trim fat from beef; cut into 3/4 inch cubes. Place beef in glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour. Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to broil. Broil kabobs with tops about 4 inches from the heat for 5-6 minutes; turn. Brush with marinade; broil until done 5-6 minutes longer. Brush with marinade. Serves 5

93aba  HG1C16 Homemade Spicy Dill Pickles s4x3 lg Healthy: Beef Teriyaki Skewers, Spicy Pickles

Spicy Pickles
Amy (amylz)
Recipe courtesy Bobby Flay

4 cups white wine vinegar
2 tablespoons sugar or honey
1/2 teaspoon red pepper flakes
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 tablespoons fresh dill, coarsely chopped
3 tablespoons fresh cilantro leaves, coarsely chopped
6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices or 2 unpeeled English cucumbers, washed, cut in 1/2 horizontally then quartered lengthwise

Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.
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