Thai-style beef skewers with marinated vegetables

Ingredients:

Pickled vegetables

• 1/4 cup sugar
• 1/2 tsp coarse salt
• 1/4 cup rice vinegar (unaged)
• 1/2 Asian cucumber (long, thin cucumber), peeled, halved lengthwise, seeded and thinly sliced
• 1 small hot red or green chili pepper, thinly sliced
• 1/2 cup thinly sliced ​​red onion
• 1/4 cup chopped cilantro leaves

Beef shashlik

• 1/2 cup soy sauce
• 4 tsp rice vinegar (unaged)
• 2 tsp dark sesame oil
• 2 teaspoons fish sauce
• 2 teaspoons mirin
• 3 cloves garlic, finely chopped
• 2 tsp chopped fresh ginger
• 1 tbsp light brown sugar
• 4 tsp sesame seeds, toasted
• 2 tsp. flakes red pepper or Thai chili paste
• Juice of 1 lime
• 450 g beef tenderloin (back or loin), cut into 2.5 cm cubes
• 2 green onions, cut into 2.5 cm long sticks, and additionally cut into rings for garnish

Preparation:

1. Marinate vegetables: In a small saucepan, combine sugar, salt, vinegar, and 1/4 cup water. Place the saucepan on the stove and heat until the sugar and salt dissolve; remove from the stove. Add the cucumber, chili pepper, and red onion to the hot brine. Cool, then add the cilantro. Refrigerate.
2. Prepare beef shashlik: In a medium bowl, combine soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds, and red pepper flakes.
   
   Pour half the mixture into a gravy boat, add lime juice, and set aside as a dipping sauce. Place the beef in a zip-lock bag and pour in the remaining marinade. Seal the bag and toss the marinade into the meat. Refrigerate for 1-2 hours.
3. Soak wooden skewers in water for 30 minutes to prevent fire.
4. Preheat the grill to high heat. Remove the meat from the marinade. Thread the meat onto wooden skewers (1-4 pieces per skewer), alternating with green onions. Grill the kebabs directly over the coals, turning, until browned, about 3 minutes per side.
5. Sprinkle the meat with sliced ​​green onions. Serve with the remaining sauce and marinated vegetables.