Chinese-Style Yellow Curry Beef Skewers

Ingredients

Here are the following ingredients:

Marinated Beef

• 2 cups (500 mL) canola oil
• 1¼ cups (300 mL) Shaoxing rice wine
• 1¼ cups (300 mL) soy sauce
• ½ cup (125 mL) curry powder
• ½ cup (125 mL) honey
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• 2 tbsp (30 mL) Chinese five spice powder
• 2 tbsp (30 mL) ground turmeric
• 7.5 lb (3.4 kg) Top Sirloin, cut across the grain into 2-inch (5 cm) wide strips, about ⅛-inch (3 mm) thick

Pickled Slaw

• 1 lb (500 g) julienned red bell pepper, about 4 cups (1 L)
• 5 oz (150 g) julienned carrot, about 2 cups (500 mL)
• 8 oz (250 g) thinly sliced red onion, about 2 cups (500 mL)
• 8 oz (250 g) thinly sliced snap peas (bias cut), about 2 cups (500 mL)
• 8 cloves garlic, smashed
• 3 cups (750 mL) white vinegar
• ½ cup (125 mL) granulated sugar
• 2 tbsp (30 mL) kosher salt
• 2 tbsp (30 mL) Sichuan peppercorns

Sweet Mayonnaise

• 4 cups (1 L) mayonnaise
• ½ cup (125 mL) condensed milk
• ¼ cup (60 mL) rice vinegar
• ¼ cup (60 mL) soy sauce
• ¾ tsp (4 mL) paprika

Service

• 80 Boston Bibb lettuce leaves
• 4 oz (125 g) fried wonton strips, about 4 cups (1 L)

Preparation

1. Marinated Beef: Whisk oil with Shaoxing wine, soy sauce, curry powder, honey, garlic, ginger, Chinese five spice and turmeric. Reserve 2 cups (500 mL) for service.
2. Pour remaining marinade over beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
3. Soak 80 bamboo skewers (12 inch/30 cm) in water for at least 30 minutes. Thread 1½ oz (45 g) beef onto each skewer; discard used marinade. Cover and refrigerate.
4. Pickled Slaw: Toss red pepper with carrot, red onion and snap peas. Place into a tall large container. Pour 3 cups (750 mL) water into a saucepan. Add garlic, vinegar, sugar, salt and peppercorn; bring to a boil. Simmer until sugar is dissolved; cool completely. Pour over vegetables. Let stand for at least 1 hour or up to 8 hours.
5. Sweet Mayonnaise: Whisk mayonnaise with condensed milk, vinegar, soy sauce and paprika. Cover and refrigerate.   

Service

1. Grill 5 skewers, brushing with 2 tbsp (30 mL) reserved marinade during the last 2 minutes of cooking, until well-marked, lightly charred and just cooked through. 
2. Plate skewers with 5 lettuce leaves and ¼ cup (60 mL) EACH Pickled Slaw, Sweet Mayonnaise and wonton strips.

Beef Cuts