Beef Yakitori

1
Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

★★★★★ 1 vote

Comments:
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
  • TERIYAKI MARINADE:

  • 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

How to Make Beef Yakitori

Step-by-Step

  1. To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan.
  2. Bring to a boil and simmer for 1 minute.
  3. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
  4. Cut the beef into 24 (1-inch) squares about 1/2 inch thick.
  5. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
  6. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
  7. Preheat an outdoor grill.
  8. Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer.
  9. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
  10. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds.
  11. Set the plate on a warming tray to keep warm, if you wish.

Printable Recipe Card

About Beef Yakitori

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Japanese
Other Tag: Quick & Easy



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