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Yakitori Style Beef Kabobs
The beef portion of the meal from Vrghr's Saturday grilling "Kabobery".
These use a somewhat more traditional "Yakitori" style sauce and marinade, though wuff did sweeten it up just a little over what the various internet sources mentioned.
Oh yeah, these were a nice nibble on a skewer, they were! Lots of lovely flavor going on here! These were a perfect complement to the Asian Chicken Kabobs (found here: http://www.furaffinity.net/full/27782549/ ) The flavors are somewhat similar, so they both work together well on the same plate. But different enough to have a nice variety in the meal.
You may want to start these a bit later on the grill if you're cooking them with the chicken, as the thin-sliced sirloin barely needs much time and heat to cook nicely. You don't want to cool the grill down too much, as you'll lose that nice char and glazing of the sauce. But cook them too long at that heat, and the lean sirloin will dry out.
Another great dish, and easy to create! Hope you enjoy this!
Ingredients:
Beef Flank or Sirloin, sliced thin
½ C Sugar or Mirin
2/3 C Soy Sauce
½ C Chicken Broth
2 TBS Sake (or dry Sherry or 2 TBS lemon juice)
1 TBS Ginger Paste
2-3 tsp Garlic Paste
1 tsp Sesame Oil
2-3 Scallions, sliced on bias (+ 1 more for garnish)
2+ TBS Sesame Seeds (reserve about 1//3 for garnish)
Directions:
Add all ingredients for the marinade to a small sauce pan and heat to simmer, stirring (until the sugar melts and disappears if using sugar instead of Mirin)
Let Marinade cool while slicing the beef
Slice the beef (wuff used sirloin, but skirt, flank, etc., will work too) across the grain into strips about 1/4-3/8 inch thick
Add the beef to a 1 quart zip-top bag. Pour in the marinade and refrigerate 4+ hours or overnight
Pour out all into a small bowl. Fish out the beef strips and add to skewers in kind of an "S" shape
Heat remaining marinade in a small sauce pan until lightly simmering. Continue to cook until the sauce reduces a bit and is slightly thickened
Grill the skewers briefly on a medium-high grill (may want to oil your grill grates, as this sauce is a bit sticky), turning and basting with the reduced sauce
Remove to serving plate and baste one more time with reduced marinade
Sprinkle with sesame seeds and bias-cut scallions
!DEVOUR!
These use a somewhat more traditional "Yakitori" style sauce and marinade, though wuff did sweeten it up just a little over what the various internet sources mentioned.
Oh yeah, these were a nice nibble on a skewer, they were! Lots of lovely flavor going on here! These were a perfect complement to the Asian Chicken Kabobs (found here: http://www.furaffinity.net/full/27782549/ ) The flavors are somewhat similar, so they both work together well on the same plate. But different enough to have a nice variety in the meal.
You may want to start these a bit later on the grill if you're cooking them with the chicken, as the thin-sliced sirloin barely needs much time and heat to cook nicely. You don't want to cool the grill down too much, as you'll lose that nice char and glazing of the sauce. But cook them too long at that heat, and the lean sirloin will dry out.
Another great dish, and easy to create! Hope you enjoy this!
Ingredients:
Beef Flank or Sirloin, sliced thin
½ C Sugar or Mirin
2/3 C Soy Sauce
½ C Chicken Broth
2 TBS Sake (or dry Sherry or 2 TBS lemon juice)
1 TBS Ginger Paste
2-3 tsp Garlic Paste
1 tsp Sesame Oil
2-3 Scallions, sliced on bias (+ 1 more for garnish)
2+ TBS Sesame Seeds (reserve about 1//3 for garnish)
Directions:
Add all ingredients for the marinade to a small sauce pan and heat to simmer, stirring (until the sugar melts and disappears if using sugar instead of Mirin)
Let Marinade cool while slicing the beef
Slice the beef (wuff used sirloin, but skirt, flank, etc., will work too) across the grain into strips about 1/4-3/8 inch thick
Add the beef to a 1 quart zip-top bag. Pour in the marinade and refrigerate 4+ hours or overnight
Pour out all into a small bowl. Fish out the beef strips and add to skewers in kind of an "S" shape
Heat remaining marinade in a small sauce pan until lightly simmering. Continue to cook until the sauce reduces a bit and is slightly thickened
Grill the skewers briefly on a medium-high grill (may want to oil your grill grates, as this sauce is a bit sticky), turning and basting with the reduced sauce
Remove to serving plate and baste one more time with reduced marinade
Sprinkle with sesame seeds and bias-cut scallions
!DEVOUR!
Category Crafting / Tutorials
Species Unspecified / Any
Size 995 x 863px
File Size 312.5 kB
Just to let you know . . .
I just finished having this for supper (I work on the Fourth), and I have a few observations:
1. The marinade was dead simple to make, and the steak (strips of flank steak) was in it for about 24 hours.
2. The reserved marinade, when heated, started to congeal as all the dissolved fat started coagulating. I had to toss it, and instead basted the meat with a 1:2 mixture of mirin and soy sauce. It worked out very well as a substitute.
3. It was DELICIOUS!
I also made the pineapple skewers, and I'll post that review over on that page.
See ya at Megaplex!
I just finished having this for supper (I work on the Fourth), and I have a few observations:
1. The marinade was dead simple to make, and the steak (strips of flank steak) was in it for about 24 hours.
2. The reserved marinade, when heated, started to congeal as all the dissolved fat started coagulating. I had to toss it, and instead basted the meat with a 1:2 mixture of mirin and soy sauce. It worked out very well as a substitute.
3. It was DELICIOUS!
I also made the pineapple skewers, and I'll post that review over on that page.
See ya at Megaplex!
Thank you so much for the update!
Interesting on the marinade for the sauce - didn't have that congealing issue here. Wonder if it might have been a leaner cut of meat on wuff's side? Did have to skim a bit of foam and such 'rubbish' off the top, but not much more than some other dishes. Will keep a watch on that for the future!
So glad you enjoyed these! That marinade really does great things to the flavors of the meat!
Interesting on the marinade for the sauce - didn't have that congealing issue here. Wonder if it might have been a leaner cut of meat on wuff's side? Did have to skim a bit of foam and such 'rubbish' off the top, but not much more than some other dishes. Will keep a watch on that for the future!
So glad you enjoyed these! That marinade really does great things to the flavors of the meat!
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