Soy Steak Ribbon Skewers


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.

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