Beef Yakitori
By
Vicki Butts (lazyme)
@lazyme5909
5
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.
Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving. From epicurious.
Rating:
☆☆☆☆☆ 0 votes
Serves:
12 skewers
Prep:
15 Min
Cook:
5 Min
Method:
Grill
Ingredients
- 3/4 lb
- sirloin or tri-tip steak
- 8
- green onions, trimmed to 4 inches from root end
- 2 tsp
- toasted sesame seeds
- 1/2 c
- mirin (sweet rice wine) or dry sherry
- 1/2 c
- soy sauce (low sodium)
- 1/2 c
- chicken broth
- 1 Tbsp
- fresh ginger, minced or finely grated
- 1 tsp
- garlic, minced or pressed
TERIYAKI MARINADE:
How to Make Beef Yakitori
- 1To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan.
- 2Bring to a boil and simmer for 1 minute.
- 3Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
- 4Cut the beef into 24 (1-inch) squares about 1/2 inch thick.
- 5Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
- 6Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
- 7Preheat an outdoor grill.
- 8Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer.
- 9Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
- 10Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds.
- 11Set the plate on a warming tray to keep warm, if you wish.
