Beef Kushiyaki

Von Andy Cooks · 45 Min.

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Zubereitung

1. Put the beef in a large bowl.
2. Mix the sugar, soy sauce, sake, ginger, garlic, lemon zest and juice, and oyster sauce until well combined.
3. Stir the marinade through the beef to coat it evenly, then rest it for at least 30 minutes, or refrigerate for up to 2 hours.
4. Thread 3 pieces of beef onto pairs of skewers, spaced 2 cm apart, ending with 2 pieces of green onion. Repeat with the rest of the beef and onion.
5. Strain the leftover marinade into a medium saucepan. Bring to a boil over medium heat, then simmer on lower heat until reduced by one third and slightly thickened to make a glaze. Set aside.
6. Preheat a charcoal BBQ or hibachi to high heat and suspend the skewers directly over the coals.
7. Cook the skewers for 6 to 8 minutes for medium-rare, turning every 2 to 3 minutes and brushing with glaze halfway through cooking.
8. Serve the skewers on a bed of steamed rice with pickled cucumbers and shredded wombok, garnished with sesame seeds.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

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