Baby Beef Skewered Appetizers

Name: Baby Beef Skewered Appetizers
Yield: 24 hors d’oeuvres
Ingredients: 1 teaspoon grated lemon zest; ½ teaspoon dried red pepper flakes; 8 ounces boneless beef rib steak, cut in 1 inch cubes; 24 sprigs fresh rosemary or summer savory; 2 tablespoons sesame seeds, toasted; 6 cultivated mushrooms, quartered; ¼ cup soy sauce; 2 tablespoons sesame oil; 1 tablespoon Dijon mustard; 1 tablespoon sugar; 2 teaspoons minced garlic

Preparation info

24
hors d’oeuvres

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Both delicious and decorative, we’ve entwined each skewer with a sprig of rosemary, wrapping and tucking it between the beef, mushrooms, and peppers. Use 6-inch, wooden or bamboo cocktail skewers, which are light and easy to manage.

Ingredients

Marinade

¼ cup soy sauce
2 tablespoons sesame oil
1

Starter

Method

In a medium-size bowl, stir all the marinade ingredients together. Add the cubed beef and the mushrooms; toss to coat, and let stand, loosely covered, at room temperature, for 1 hour.
Preheat the oven to 450°F. Lightly grease a baking sheet.