Sticky and soft beef skewers in a winner combo with sweet potato fries and sautéed spinach. And everything is served with a sweet, tangy and totally craveable nutty sauce.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
To make beef skewers, cut the beef in thick stripes. Peel the ginger and grate finely. Peel and chop the garlic.
Mix the marinade of sesame oil, ginger, teriyaki sauce, soy sauce, garlic, salt and pepper in a bowl. Add the beef and mix well. Let it steep in the marinade for at least 30 minutes.
To make the fries, preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Peel and wash the sweet potatoes and cut into thin fries. Toss the potatoes, olive oil, smoked paprika, garlic powder and a pinch of salt together on the large baking sheet.
Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more, until golden brown. Season with flaky sea salt.
Combine all the dip ingredients in a blender and mix until it forms a smooth sauce. If the sauce comes out too thick (depending on the density of the peanut butter you use), add 1 or 2 tablespoons more water and blend again. Transfer to a bowl and set aside.
To sauté the spinach, wash and drain the spinach and peel and crush the garlic cloves. Heat the sesame oil in a large pan over medium heat. Stir in the garlic and cook until the garlic is fragrant, for about 2 minutes.
Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice and season with salt and pepper. Remove from the heat and cover.
Preheat a grilling pan over medium high heat and thread the beef onto skewers. Grill the beef skewers until both sides are charred, 3-4 minutes per side.
Serve the beef skewers, fries and sauteed spinach with the nutty sauce and garnish with coriander and sesame seeds.
Preparing In The Kitchen
To make beef skewers, cut the beef in thick stripes. Peel the ginger and grate finely. Peel and chop the garlic.
Mix the marinade of sesame oil, ginger, teriyaki sauce, soy sauce, garlic, salt and pepper in a bowl. Add the beef and mix well. Let it steep in the marinade for at least 30 minutes.
To make the fries, preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Peel and wash the sweet potatoes and cut into thin fries. Toss the potatoes, olive oil, smoked paprika, garlic powder and a pinch of salt together on the large baking sheet.
Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more, until golden brown. Season with flaky sea salt.
Combine all the dip ingredients in a blender and mix until it forms a smooth sauce. If the sauce comes out too thick (depending on the density of the peanut butter you use), add 1 or 2 tablespoons more water and blend again. Transfer to a bowl and set aside.
To sauté the spinach, wash and drain the spinach and peel and crush the garlic cloves. Heat the sesame oil in a large pan over medium heat. Stir in the garlic and cook until the garlic is fragrant, for about 2 minutes.
Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice and season with salt and pepper. Remove from the heat and cover.
Preheat a grilling pan over medium high heat and thread the beef onto skewers. Grill the beef skewers until both sides are charred, 3-4 minutes per side.
Serve the beef skewers, fries and sauteed spinach with the nutty sauce and garnish with coriander and sesame seeds.
