beef yakitori
(1 rating)
These Japanese skewers make great appetizers. Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving. From epicurious.
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(1 rating)
yield
12 skewers
prep time
15 Min
cook time
5 Min
method
Grill
Ingredients For beef yakitori
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3/4 lbsirloin or tri-tip steak
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8green onions, trimmed to 4 inches from root end
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2 tsptoasted sesame seeds
- TERIYAKI MARINADE:
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1/2 cmirin (sweet rice wine) or dry sherry
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1/2 csoy sauce (low sodium)
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1/2 cchicken broth
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1 Tbspfresh ginger, minced or finely grated
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1 tspgarlic, minced or pressed
How To Make beef yakitori
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1To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan.
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2Bring to a boil and simmer for 1 minute.
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3Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
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4Cut the beef into 24 (1-inch) squares about 1/2 inch thick.
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5Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
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6Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
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7Preheat an outdoor grill.
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8Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer.
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9Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
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10Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds.
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11Set the plate on a warming tray to keep warm, if you wish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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