Beef Yakitori

Name: Beef Yakitori
Yield: 4 servings
Ingredients: 1 1/2 cup mirin (sweet rice wine) or dry sherry; 1 1/2 cup soy sauce, preferably reduced-sodium; 1 1/2 cup chicken broth; 1 1 tablespoon finely grated or minced fresh ginger; 1 1 teaspoon pressed or minced garlic; 1 3/4 pound sirloin or tri–tip steak; 1 8 green onions, trimmed to 4 inches from root end; 1 2 teaspoons toasted sesame seeds

From the kitchen of Carly

Tender beef sirloin cubes glazed with a silky ginger-soy marinade, threaded onto skewers with charred green onions. This Japanese-style yakitori gets finished with toasted sesame seeds for nutty depth. Fast, elegant, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup mirin (sweet rice wine) or dry sherry
11/2 cup soy sauce, preferably reduced-sodium
11/2 cup chicken broth
11 tablespoon finely grated or minced fresh ginger
11 teaspoon pressed or minced garlic
13/4 pound sirloin or tri–tip steak
18 green onions, trimmed to 4 inches from root end
12 teaspoons toasted sesame seeds

Instructions

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 green 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 green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, 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.