When I started planning the menu for my Chinese-themed Superbowl party, I had one problem: my husband doesn’t like Chinese food.

Not to be discouraged, I was determined to find a psuedo-Chinese dish – preferably with beef (a phrase that can really sum up all my husband’s dietary preferences) – that he would enjoy. A quick search brought up Bobby Flay’s beef skewers, and as I suspected the moment I saw “beef” and “4 cloves of garlic,” they were up to the challenge.

To be honest, this recipe has more ingredients than I’m used to – and at least three of them don’t normally reside in my pantry. But it takes just minutes to make, and it was by far the best part of our Chinese-ish meal.

Garlic Mustard Beef Skewers

1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
4 cloves garlic, finely chopped
1/3 cup grainy mustard
2 teaspoons paprika
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey

Whisk together all the ingredients except the beef. Skewer the beef pieces and brush liberally with the glaze. Grill for three or four minutes on each side, then brush with remaining glaze. Remove and serve.

A few suggestions: The original recipe called for Spanish paprika (whatever that is) and kosher salt. I’m just not that fancy. It also called for ¼ cup grainy mustard and a couple of tablespoons Dijon mustard.

Next time I make this – and there will definitely be a next time – I’ll have Mark grill peppers, onions and maybe even some pineapple on the skewers. And I’ll do the shopping, so we don’t drop an arm and a leg on the beef. I’m not expert, but I feel like a less expensive cut will work as well. (The beef guy in my house might disagree, so I’ll have to do some preemptive shopping.)

Do you like Chinese food? If so, what’s your favorite dish?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

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