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Ginger Beef Skewers

15 mins prep.
40g Protein
6g Fiber
16g Fat

INGREDIENTS (6 Servings)

  • 1.5 lb (680g) top round steak, sliced against the grain into ¼-inch strips
  • ¼ cup (60 ml) tamari
  • ¼ cup (36g) coconut sugar
  • ¼ cup (60 ml) rice wine vinegar
  • 2 tbsp (30 ml) olive oil
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 4 cups (620g) frozen shelled edamame
  • Garnish: 2 green onions, sliced; 1 red chili, thinly sliced; 1 tsp sesame seeds

DIRECTIONS

  • Whisk tamari, coconut sugar, vinegar, oil, garlic paste, and ginger paste in a large bowl. Add steak and toss. Cover and refrigerate at least 2 hours.
  • Soak 12 wooden skewers in water 20 minutes or use metal ones.
  • Set broiler to high (about 500°F) with rack 6 inches from heat.
  • Thread steak onto skewers and place on a foil-lined rimmed baking sheet. Discard marinade.
  • Broil 3 minutes per side, until beef reaches 145°F.
  • Meanwhile, boil edamame in a medium pot of water 4 minutes. Drain.
  • Top skewers with green onions, red chili, and sesame seeds. Serve with edamame.
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FOR PICKY EATERS

  • Skip the red chili for less heat.
  • Slide beef off the skewers and serve over rice.
  • Serve edamame with a pinch of salt as finger food.

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Ginger Beef Skewers 6 servings
40 g 6 g 16 g
1.5 lb (680g) top round steak, sliced against the grain into 1/4-inch strips 1/4 cup (60ml) tamari 1/4 cup (36g) coconut sugar 1/4 cup (60ml) rice wine vinegar 2 tbsp (30ml) olive oil 2 tsp garlic paste 1 tsp ginger paste 4 cups (620g) frozen shelled edamame 2 green onions, sliced, for garnish 1 red chili, thinly sliced, for garnish 1 tsp sesame seeds, for garnish

Whisk tamari, coconut sugar, vinegar, oil, garlic paste, and ginger paste in a large bowl. Add steak and toss. Cover and refrigerate at least 2 hours.

Soak 12 wooden skewers in water for 20 minutes, or use metal skewers.

Set broiler to high (about 500°F) with rack 6 inches from heat.

Thread steak onto skewers and place on a foil-lined rimmed baking sheet. Discard marinade.

Broil 3 minutes per side, until beef reaches 145°F.

Meanwhile, boil edamame in a medium pot of water for 4 minutes. Drain.

Top skewers with green onions, red chili, and sesame seeds. Serve with edamame.