Beef Yakitori

Ingredients for Beef Yakitori

• 120ml mirin (sweet rice wine) or dry sherry

• 120ml soy sauce, preferably reduced-sodium

• 120ml chicken broth

• 1 tablespoon finely grated or minced fresh ginger

• 1 teaspoon pressed or minced garlic

• 350g sirloin or tri–tip steak

• 8 spring onions, trimmed to 4 inches from root end

• 2 teaspoons toasted sesame seeds

How to make Beef Yakitori

To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.

Cut the beef into 24 (1–inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed spring onions into thirds. Soak 12 (4– to 6–inch) bamboo skewers in water for at least 1 hour.

Preheat an outdoor grill.

Thread 2 pieces of beef and spring onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the centre, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.