If we were stuck on an island and had to survive on just a few things, Sriracha would be on our list of necessities. We currently have not one, but two bottles in our home and use them in or on everything: soups, marinades, salad dressings, eggs, mixed into mayo, and lots more. Adapt this simple beef marinade for chicken, pork, or vegetables. We use equal parts of honey and Sriracha, which keeps the marinade a bit sticky. The honey caramelizes while the beef cooks. I love turning these marinated beef kabobs into lettuce wraps and adding sliced cucumber, fresh cilantro, and sour cream. Recipe updated, originally posted June 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 3 tablespoons pure honey 3 tablespoons Sriracha hot sauce 2 tablespoons canola oil 1 tablespoon light soy sauce 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon sea salt 8 wooden skewers Lime wedges for serving 2An hour before you cook the beef, submerge the wooden skewers in water. 3To cook the beef, heat a grill to medium-high heat (or place a grill pan over medium heat). 4Divide the beef cubes between each skewer, then grill until cooked through (or to your desired doneness), 2 to 3 minutes per side. Transfer to a plate and serve.
