Banyan Beef Skewer

The post says this is served at Bengal Barbecue, Disneyland, although I have not had it there, I still wanted to give it a shot. The spice level is higher on this recipe, so if you don’t like things spicy be sure you adjust the seasoning. We personally LOVED this dish, even my toddler ate it up! For sure going into my make again pile.

Banyan Beef Skewer - Bengal Barbecue

(Adapted from the Disney chef)

 

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½ cup soy sauce, chilled

1 cup cold water

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

2 tablespoons brown sugar

3 tablespoons sesame oil

1 tablespoon black pepper (reduce by half to lessen spiciness)

1 teaspoon crushed red pepper flakes (omit to reduce spice)

½ teaspoon ground cayenne pepper (do not omit or reduce, even to reduce spice)

2 pounds top sirloin, cut into chunks OR pre-cut kebab meat

Olive Oil (if prepared on stove or stovetop)

 

Soak bamboo skewers for at least 20 minutes in warm water. Remove and pat dry. Set aside.

 

Preheat oven to 400 degrees, or preheat grill.

 

Combine soy sauce, water, and cornstarch in a medium sized saucepan. Stir until cornstarch is dissolved.

When combined thoroughly with no chunks of cornstarch visible, warm in saucepan over medium-high heat.

As the glaze is coming to temperature, add lemon juice, sugar, oil, pepper, crushed pepper flakes, and cayenne pepper. Bring just to a boil, then lower the heat to medium-low heat to bring mixture to a simmer. Simmer for 10 minutes or until glaze has thickened slightly. Remove from heat and allow to cool to just above room temperature. Sauce will continue to thicken as it cools.

 

As the glaze cools, very lightly salt beef and skewer on bamboo sticks, 3-4 cubes per stick. Do not pack together, allow at least two finger widths of room between beef cubes. If being prepared on stove, add oil to sauté pan and heat on high until oil is warm and almost smoking. Brown on all sides, then remove and put on foil-lined pan or kebab stand in oven, cooking until meat is desired doneness, usually 2-3 minutes for rare, 3-5 minutes for medium, 5-8 minutes for medium well, 10 minutes for well (I suggest rare or medium rare). If being prepared on a grill, cook meat on grill or kebab stand until desired doneness.

 

When done, remove from heat, allow to rest for 3 minutes, then liberally apply glaze to beef and serve alone or with rice.