Thinly Sliced Beef Yakitori

Name: Thinly Sliced Beef Yakitori
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2/3 cup mirin; 1 cup soy sauce; 4 teaspoons rice vinegar; 1 teaspoon sesame oil; ¼ cup brown sugar; 7 cloves garlic, minced; 1 tablespoon minced ginger; 1 tablespoon minced jalapeno pepper; 1 inch strip of orange peel; 1 pound flap steak, thinly sliced across the grain; 1 tablespoon cornstarch; 1 tablespoon water; 5 tablespoons canola oil (for grilling); rice, for serving; 2 tbsp sesame seeds

“Need a gluten free and dairy free main course? Thinly Sliced Beef Yakitori could be a great recipe to try. This recipe makes 4 servings with 593 calories, 30g of protein, and 37g of fat each. For $3.7 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. If you have mirin, rice, rice vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. This recipe is typical of Japanese cuisine. It is brought to you by Foodista. With a spoonacular score of 41%, this dish is solid. If you like this recipe, take a look at these similar recipes: Thinly Sliced Zucchini, Poached-Chicken Salad with Thinly Sliced Vegetables, and LA Galbi (Thinly Sliced BBQ Short Ribs).”

total: 1 h 40 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Mirin⅔ cup
Soy sauce1 cup
Rice vinegar4 tsp
Sesame oil1 tsp
Brown sugar¼ cup
Garlicminced7 cloves
Ginger1 tbsp
Jalapeno pepper1 tbsp
Orange peel1 inch
Flap steakthinly sliced across the grain1 lb
Cornstarch1 tbsp
Water1 tbsp
Canola oilfor grilling5 tbsp
Ricefor serving4 servings
Sesame seeds2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 1 h 40 min

1
Place the mirin in a medium pot and boil over high heat.Reduce to medium low and add remaining ingredients.Simmer for 20 minutes.
2
Place half of sauce in a Ziploc bag or container and refrigerate until cool.While the mirin mixture is simmering, take thinly sliced beef flap steak and cut into 1-2 inch strips for skewering.Submerge in cooled marinade and refrigerate for at least another hour.While the meat is marinating, take bamboo or wooden skewers and soak in cool water for 30 minutes.In a small bowl, whisk the cornstarch with water.Bring the remaining sauce to a boil and thicken with the cornstarch mixture, constantly stirring.
3
Let the sauce cook for 5 more minutes, tasting to make sure the cornstarch has fully dissolved.Once ready, pour into small bowl and set aside.Preheat grill to high (roughly 400).Just before grilling, take marinated beef and skewer so that the meat can lie flat.

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