Superbowl Soy-Glazed Beef Skewers from Chef Michael Mina

Soy-Glazed Beef Skewers With Green Papaya “Slaw”

Balancing sweetness, a little spice, nutty richness, and the tart crunch of green papaya, this Southeast Asian-influenced dish is a real crowd pleaser, which can be served as an appetizer, or double the recipe and make a meal out of it!

Serves: 6

Soy Glaze


  • ½ cup canola oil
  • 1 pound confectioners’sugar
  • ½ cup water
  • 2 tablespoons Hoisin sauce
  • 1/4 teaspoons black pepper, freshly ground
  • 1/4 tablespoon Sriracha brand chile condiment
  • 1 cup toasted sesame oil
  • 1 cup soy sauce
  • 3 tablespoon garlic powder
  • 1 tablespoons fresh ginger, peeled and finely grated


1. In a blender or food processor, place the Canola oil, water, Hoisin sauce, black pepper, Sriracha, toasted sesame oil, soy sauce, garlic powder and ginger, and combine thoroughly on ¾ speed, for about a minute.

2. While the blender is running, add the confectioners’ sugar until incorporated.

3. Transfer to airtight storage container until ready to use.

Soy-Glazed Beef Skewers


  • 1 ¼ lbs. high quality Beef Rib Eye, divided into 12 strips; 1/8 in. thick by 1 inch wide by 3 in. length each
  • ½ C fresh cilantro leaves, chopped finely
  • ½ C fresh basil leaves, julienned into strips
  • ½ C fresh mint leaves, julienned into strips
  • ½ C roasted, salted cashews, chopped coarsely
  • 12 8-inch bamboo skewers, soaked overnight in water
  • 2 TBS Kosher salt, to taste
  • 1 TBS fresh ground pepper, to taste


1. Preheat broiler to 500 degrees Fahrenheit.

2. Drain the water from the skewers. Thread each piece of beef lengthwise onto each skewer.

3. Using a brush, coat each skewer evenly with soy glaze, and season lightly with salt and pepper.

4. In a shallow baking pan, combine the chopped herbs and cashew pieces, incorporating well. Set aside.

5. Place skewers into pre-heated broiler on high, cook until just cooked through (about medium), turning halfway, 2 minutes on each side until evenly browned. Keep a close eye on the cooking process.

6. Remove from broiler and brush again with soy glaze, and dredge with herb/cashew mixture, then arrange on serving vessel.

7. Serve with additional soy glaze available for dipping, accompanied by Green Papaya “Slaw”.

Green Papaya “Slaw” Dressing


  • 1 C rice vinegar
  • ½ C water
  • 4 TBS white granulated sugar
  • 1 tsp ground chili paste, such as Sambal Oelek
  • 1.5 TBS Thai fish sauce
  • 2 TBS Sweet chile paste
  • 1 ½ lb. Green Papaya, peeled, halved, seeded and shredded (if green papaya is unavailable, cucumber may be substituted
  • ¼ C cilantro leaves, chopped finely
  • ¼ C basil leaves, cut into thin strips
  • ¼ C mint leaves, cut into thin strips
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste


1. Pour ½ C water into a mixing bowl. Add in the sugar and mix with a whisk until the sugar is fully dissolved into the water.

2. Add the rice vinegar, chili paste, and fish sauce and whisk together until thoroughly incorporated.

3. Place in an airtight storage container and refrigerate until ready to use.

4. Place green papaya, cilantro, basil and mint leaves in a large bowl, pour dressing over and toss.

5. Season with salt and pepper to taste.

6. Serve.