Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
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Valerie's Home Cooking
Soy-Glazed Rib-Eye Bites
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- Level: Easy
- Total: 1 hr 55 min (includes marinating and standing times)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 160
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 173 mg
- Level: Easy
- Total: 1 hr 55 min (includes marinating and standing times)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 160
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 173 mg
Ingredients
Fried Shallots:
Directions
- Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
- Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
Fried Shallots:
- Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
- Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.
