Bengal Beef Kabobs

I have a recipe to share today!  It comes from the Bengal BBQ restaurant in Disneyland and is one of my family's favorites.  In fact, we just had it for dinner last night.  I'll include the recipe below, but I must warn you, this is a spicy dish.  It includes three different peppers, but don't be scared off.  This is a delicious dish and you can adjust the amount of pepper you use if you don't like things very spicy.  For my family we use the recipe as is and have a glass of milk close by.  I recommend a rice dish to go along with this.  Tonight I made a simple risotto with a little bit of cream cheese which also helped with the heat factor.

I think it's fun to make a meal from your favorite restaurant or theme park at home.  Many times you can find your favorite recipes online.  That's how I came across the recipe for this dish.  

Bengal Beef Kabobs

1 pkg. thinly sliced breakfast steak at room temperature (any thinly sliced steak will work)

Salt and Pepper for seasoning

Olive Oil

Kabob Skewers

 

With a meat mallet, pound your steaks to get them even thinner and to also tender them up a bit.   Rub your steaks down with a little olive oil or vegetable oil then salt and pepper.  Carefully skewer your steaks and set aside.  While your BBQ grill is getting nice and hot, prepare your sauce:

 

Beef Dip
WARNING: Very Hot Sauce
1 cup Soy Sauce 
1 ½ cup Water
1 tblsp. Ground Black Pepper
3 tblsp. Sesame Seed Oil
1 tsp. Ground Red Pepper
1/2 tsp. Cayenne Pepper
1 tblsp. Fresh Garlic
1 tblsp. Corn Starch

Mix all ingredients except cornstarch. Bring to a slow boil over medium heat. Add cornstarch to thicken.  A little trick I learned using cornstarch is to add a little bit of COLD water to it to make a slurry before pouring into your pot.  This dissolves the cornstarch so you don't have lumps. 

Grill your steaks until your preferred level of doneness then using a basting brush spread the sauce over your steaks.  Serve hot on the skewer.  Enjoy!