Christina's Orange Thai Beef Skewers

from Our Best Bites

Here's the thing: once again, this is not authentic Thai. But it's pretty darn good. 

1 orange

1/4 C soy sauce

1/4 C seasoned rice wine vinegar

1 T honey

1T sesame oil

1 t ground ginger

1 t coriander

4 cloves garlic

2-4 t Sriracha chili sauce*

1 1/2 lb flank steak (or whatever you've got) skewers (if using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

*Again, if you don't have it, just throw in some crushed red pepper or cayenne.

In small bowl, zest your orange. Cut the orange in half and juice into the bowl. You should have at least 1/4 C orange juice.To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Add Sriracha/spice to your taste. Whisk.

Take the flank steak and slice it across the grain into about 1/4" slices. It helps to pop the steak into the freezer for 20 minutes or so before hand. Place steak in a zip-lock bag and pour the marinade in. Allow to sit in refrigerator for at least 4 hours.

After time has elapsed, remove steak from fridge and place into bowl. Thread steak onto skewers and discard additional marinade (or save some for basting, if you want to). The original recipe explains how to grill these. I don't have a grill. I put them under the broiler for about 5 minutes per side and they turned out great.

Serves 4-6, depending on if you use these as an appetizer or part of a main course. The best way, of course, is to serve them with sticky rice and peanut dipping sauce.