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RECIPE

Marinated Ribeye on Sugar Cane Skewers
By Mary Pagan, Culinary Center of Monterey, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves 4

Ingredients:
r1 bunch Green Onions (finely chopped)
1/4-in. Ginger (grated)
1/2 cup Soy Sauce
1/2 cup Sugar
1 tbls. Sesame Oil
1 tbls. Sesame Seeds
2 tbls. Tomato Paste
3 cloves Garlic
(finely chopped)
1 lb. Ribeye Steak (cut in 1-in. pieces)
1 stalk Sugar Cane (cut into 6-in. x 1/4-in. x 1/4-in. pieces)
1/4 lb. Ginger (peeled and cut into thin rounds)


Procedure:
1. In a mixing bowl, combine green onions, grated ginger, soy sauce, sugar, sesame oil, sesame seeds, tomato paste and garlic; mix thoroughly.

2. Place ribeye pieces in marinade; stir to coat, cover and refrigerate at least 2 hours and preferably overnight.

3. Prepare sugar cane skewers and place a round of ginger on each skewer, about 1-inch from the end.

4. Skewer meat onto skewers, placing the first piece up against the ginger rounds. Divide meat equally among the skewers.

5. Grill over a hot grill to desired doneness.

 

Other Great Related Links:
Cooking for Solutions
Beef Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit
www.seafoodwatch.org.

 

 

 

 

 

 

 

 

 

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