Beef Yakitori

Yakitori are grilled chicken skewers. Here, Grace Parisi substitutes lean beef, adds mushrooms and scallions, then brushes on a savory combination of miso, soy sauce, sugar and fragrant sesame oil.

 

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  • Total Time:
  • Servings: 4
KEY: Fast - Column, Grilling/Barbecuing, Barbecue/Cookout, Cocktail Party, Game Day, Asian, Japanese, Fast, Healthy, Dinner

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Ingredients

  • 3/4 pound lean sirloin, cut into 1-inch pieces
  • 6 ounces cremini mushrooms, halved
  • 6 scallions, cut into 1-inch lengths
  • 1/4 cup canola oil
  • Salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon toasted sesame oil
  • Sesame seeds, for garnish

How to make this recipe

  1. Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and season with salt. Thread the meat and vegetables onto 8 skewers.
  2. In a bowl, combine the brown sugar with the soy sauce, miso paste and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes. Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2 to 3 minutes longer. Transfer the yakitori to plates, sprinkle with the sesame seeds and serve.

Suggested Pairing

Sake: Fruity, earthy, mushroom-scented Ama No To Heaven's Door Tokubetsu Junmai.

Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (sakayanyc.com).

Contributed By Published March 2010

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