I have done grilled skewed beef for so many times that I can do it right with my eyes closed O(∩_∩)O~ however, I am never getting tired of BBQ, neither is my husband. We grill and BBQ at any chances when the weather allows.
2 pounds of chuck eye roast
1/4 to 1/3 low sodium soy sauce
2 teaspoons oyster sauce
2 to 3 tablespoons rice cooking wine
1 to 2 tablespoons sugar
1 teaspoon paprika
1/4 teaspoon ginger powder
1 clove of garlic, peeled and minced with garlic presser
1 medium onion, thinly sliced
1 egg white
2 teaspoon corn starch
1/2 cup chicken stock/ water or as needed
freshly ground black pepper
salt to taste
2 to 3 tablespoons white sesame seeds
red pepper flakes
extra white sesame seeds
Dice the chuck eye beef into 1/2 by 1/2 inch cubes. Add the beef to a medium bowl, along with soy sauce, oyster sauce, rice cooking wine, sugar, paprika, ginger powder, minced garlic, onion, egg white, corn starch, black pepper, salt and white sesame seeds. Mix with a pair of chopsticks or a wooden spoon while slowly adding chicken stock / water.
Cover with plastic and allow the beef to marinate in refrigerator for 2 days.
Remove the beef from fridge half hour prior to the grilling time.
Skew the beef together with stainless skewers
Start the grill and wait until the interior temperature reaches 400F/204C.
Spray the grill rack with oil. Add skewed beef. Spray the beef with a little bit oil too so that they won’t stick to the grill racks.
Cast iron grill racks are a lot like cast iron pans. The more you use them, the more they get seasoned.
Flip the beef over. Caramelization is starting.
Keep grilling and flipping until both sides are golden brown.
Mix cumin, pepper flakes and white sesame seeds in a small bowl.
Sprinkle the mixed spiced over grilled beef.
And now it is done. What you need now is a can of cold beer!