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30 small wooden skewers
500 g top sirloin steak, about 1-in. thick
1 lemon
2 tbsp vegetable oil
5 garlic cloves, minced
1 tbsp finely grated fresh ginger
1 tsp ground coriander
1 tsp cinnamon
2 tbsp soy sauce
1/4 cup finely chopped fresh mint
Soak skewers in water for 20 minutes. To make steak easier to slice, place in freezer for about 30 minutes. Meanwhile, line a rimmed baking sheet with foil.
Finely grate 1 tbsp (15 mL) peel from lemon into a medium bowl. Stir in oil, garlic, ginger, coriander and cinnamon. Mixture will form a paste. After steak has chilled, slice across the grain in to very thin strips. Add beef to garlic mixture and stir to evenly coat. Refrigerate if not cooking immediately.
When ready to cook, position oven rack in top third of oven. Preheat broiler. Tightly thread 1 strip of beef onto each skewer. If strips are small, thread 2 or 3 strips onto skewer.
Place skewers on baking sheet. (It will be a tight fit.) Brush with soy sauce. Broil until meat loses its pink colour, 5 to 7 minutes. You don't need to turn skewers. Remove from oven and arrange on a platter. Sprinkle with mint if you wish. Serve with lime of lemon wedges.
Calories 28, Protein 3g, Carbohydrates 1g, Fat 2g, Sodium 74mg.
Slicing beef across its natural grain results in a more tender piece that if sliced along the grain.