Another wonderful and healthy recipe with loads of proteins, vitamins, and almost no fat. Yet, your papillae will be jumping gaily on your tongue and your mouth will water. Proof that healthy food is not necessarily dull and savourless. Luckily so.
What you need:
- 180g of beef/person
- 20 g of fresh ginger
- ¼ of a bunch of coriander
- 4 cloves of garlic
- 1 big onion
- 1 stem of lemongrass
- 250 g of soy sauce
- 50 g of sugar
- 5-8 chicorées
- A little bit of butter
- Prepare the marinade the day before you plan to cook your skewers (marinade: steps 2-10).
- Peel fresh ginger, onion and garlic.
- Cut the lemongrass into fine straps.
- Chop onion and ginger.
- Smash the garlic with a knife blade.
- Cut the beef into handy cubes (handy as in “not too big nor too small for skewers”, right?)
- Put the beef cubes into a bowl, add the soy sauce.
- Add onion, garlic, lemongrass, coriander and half of the sugar. No need to add salt or pepper because the soy sauce is already quite salty.
- Cover with a wrap, put into the fridge.
- If you don’t forget it, try to stir the beef in the marinade from time to time in order to make sure all the beef is evenly covered by the mixture.
- The next day, steam your chicorées.
- In the meantime, take out your beef cubes and put them on skewers.
- Don’t throw away the rest of the marinade!
- Grill your beef skewers either in the oven, or on a barbecue, or (like I did) on a portable grill.
- Brown the chicorées in a little bit of heated butter.
- Filter the remaining marinade, add the rest of the sugar and heat it all until the sauce gets unctuous and thick.
- Serve the skewers with the two or three braised chicorées and the sauce.
I’m not a big meat-fan, I have to confess. But these skewers with their distinct, exotic flavour and that yummmmm!-sauce did it for me. And the braised chicorées were the perfect side-dish, a little bitter with that caramelized aftertaste.