Coat your beef skewers in a tangy teriyaki sauce before grilling them on the BBQ or frying them on the hob.
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- About 200 g Sirloin steak, fat removed & cut into 1 cm (1/2 in) cubes (or use fillet steak – tail fillet is less expensive)
- 1 tbsp dark soy sauce
- 1 tbsp clear honey
- 1 tsp mirin
- 1/4 tsp grated fresh ginger
- 1 tsp sesame oil
- 1 tsp sunflower oil
- You will need 4 bamboo skewers for serving
- To make the Teriyaki sauce, put the soy, 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 before serving. Alternatively, you could cook these on a griddle.