Soy Steak Ribbon Skewers
Ribbon skewers cook really quickly, so make sure to cook them last minute. Serve as part of a sharing-style small plates menu or serve with steamed rice and a smashed cucumber salad.
- Serves6
- Preparation Time10 mins
- Additional TimePlus 30 minutes marinating
- Cooking Time10 mins
Nutrition per serving
- Energy184 Kcals
- Protein17.1g
- Carbohydrates2.3g
- Sugars0.9g
- Fat11.4g
- Saturated Fat3.3g
- Salt1.8g
Ingredients
- 400g thin cut, minute or frying beef steaks
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 2 garlic cloves, whole but bashed
- 1 tbsp veg oil
- micro herbs or coriander leaves to serve
- lime wedges to serve
- for the sesame dipping sauce:
- 2 tbsp sesame seeds
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Method
Soak the skewers in cold water for at least 30 minutes.
Cut the steak into 3cm wide strips lengthways. You should get about 3 ribbons per steak. Put them into a resealable bag, or baking dish they fit snuggly in. Pour over the soy sauce, add the garlic cloves and a few grinds of black pepper. Mix well and marinate for 30 minutes or up to 24 hours.
Heat a small frying pan to medium, and toast the sesame seeds, stirring frequently, until golden and sizzling. Transfer to a small dish. Mix with the remaining sauce ingredients.
Heat a griddle pan to high. Thread the marinated beef onto skewers in a concertina pattern. Leave enough skewer at the bottom so you can hold and turn them. Brush the griddle pan lightly with oil with a silicone brush or kitchen paper, then sear the skewers for 2 minutes on each side until lightly charred and cooked through. Scatter over the herbs and serve with the dipping sauce, and lime wedges to spritz over.
