I think the broiler might be one of my favorite underutilized pieces of kitchen equipment ever. It cooks everything super quickly (direct high heat will do that, you know!) and, just like grilling, doesn’t require much fat to get a lot of great charred flavor.
Sarah’s Tip of the Day:
In this dish, I use my oven’s broiler to cook baby bok choy along with skewers of lean sirloin and scallions. The great flavor comes from a marinade (that also happens to do double duty as a dressing) made with rice vinegar, soy sauce, sugar, ginger, and vegetable oil. Serve the skewers and bok choy with some cooked rice. Watch the video, and I’ll tell you how these guys can be prepped ahead so that dinner will be halfway done by the time you start cooking, and how to arrange your skewers so that everything will cook evenly — it’s an art form, really!
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1 cup long-grain white rice
1/3 cup rice vinegar
3 tablespoons low sodium soy sauce
4 teaspoons sugar
1-inch piece fresh ginger, peeled and grated
2 teaspoons vegetable oil, plus more for brushing
1 pound sirloin, fat trimmed, cut into 1-inch pieces
4 heads baby bok choy, halved
2 bunch scallions, white and light green parts cut into 2-inch pieces
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per serv: 560 cal; 17 g fat (6 g sat fat); 42 g protein; 66 g carb; 11 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Beef Skewers with Scallions | Everyday Food with Sarah Carey