teriyaki skewers
Teriyaki marinade may tempt children who aren’t keen on red meat
INGREDIENTS
Sirloin steak, about 200g, fat removed and cut into 1cm cubes (or use fillet steak – tail fillet is less expensive)
1 tablespoon dark soy sauce
1 tablespoon clear honey
1 teaspoon mirin
1/4 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon sunflower oil
4 bamboo skewers.
METHOD
To make the Teriyaki sauce, put the soy sauce, honey and mirin in a medium-size pan. Bring to the boil and cook for 30 seconds (or for 1 minute in a small pan). Allow to cool, then stir in the ginger and oils.
Toss the cubed beef in a bowl with the marinade (it is quite sticky) and marinate for 1 hour or overnight. Meanwhile, soak four bamboo skewers in water.
Pre-heat the grill to high. Remove the meat from the marinade and thread on to the skewers.
Place the skewered meat on a baking sheet lined with foil. Baste with some of the marinade left in the bowl and grill for 2 minutes. Turn, baste with the marinade and grill again for 2 minutes. Baste once more with the marinade and juices collecting in the foil and grill a minute longer.
Allow to cool slightly before serving. Alternatively, you could cook these on a griddle.
Makes 4
Photo & Recipe: Extracted with permission from The Fussy Eaters’ Recipe Book by Annabel Karmel (Random House).
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