Uyghur spicy beef skewers

Uyghur spicy beef skewers

By
From
Luke Nguyen's Greater Mekong
Makes
12
Photographer
Stuart Scott

The Uyghur are one of China’s largest ethnic minorities. In Kunming they are known for their Chinese–Muslim cuisine — especially for their beef or lamb skewers, cooked on the streets over glowing charcoal. Sadly, street food in Kunming is fast disappearing, as the local government has been cracking down on street vendors. However, I heard of a cook named Mr Shwee, whose family has been serving beef skewers for three generations. I had a hard time‡ finding him: he hides his charcoal grill down a narrow alley, out of police view. His recipe is as secret as his location! I tried my best to replicate his marinade, and I think I’m almost there … Mr Shwee grills some 2000 skewers a day, for 3 yuan per stick, making $700 per day. Not bad, hey?

Ingredients

Quantity Ingredient
1kg beef sirloin
125ml vegetable oil
1 teaspoon chilli flakes
1 teaspoon ground cumin
2 lemons, cut into wedges

Marinade

Quantity Ingredient
3 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground sichuan peppercorns
1 teaspoon ground ginger
1 teaspoon chilli €flakes
1 teaspoon ground cumin
3 garlic cloves, ‡ finely chopped
60ml light soy sauce
60ml vegetable oil

Method

  1. Combine the marinade ingredients in a bowl and mix well.
  2. Cut the beef into 2.5 cm chunks, leaving on some of the fat. Place in a large mixing bowl, add the marinade and mix until the beef is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for a tastier result.
  3. Soak 12 bamboo skewers in cold water for 20 minutes. Heat a barbecue chargrill or chargrill pan to medium–high heat.
  4. Thread the beef onto the skewers. Chargrill for 3 minutes on each side, basting the beef with the vegetable oil to get some €flame happening and impart a smoky €flavour, and sprinkling with the chilli €flakes and cumin.
  5. Transfer to a platter and serve with lemon wedges.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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