BEEF YAKITORI

Beef Yakitori image

Provided by Vicki Butts (lazyme)

Time 20m

Number Of Ingredients 9

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

Steps:

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.