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beef yakitori

(1 rating)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

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.

(1 rating)
yield 12 skewers
prep time 15 Min
cook time 5 Min
method Grill

Ingredients For beef yakitori

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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