Soy Steak Ribbon Skewers with Japanese Sesame Dipping Sauce Recipe

Total time40 mins

10 minspreparation time

30 minsmarinating time

These thin ribbons of beef steak are cooked really quickly, so make sure to cook them last minute. Serve with other snacks and beers as they would in Japanese izakayas (pubs), or serve with steamed rice and a smashed cucumber salad.

Ingredients

6 portion(s)

400 g

thin cut, minute or frying beef steaks

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

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

You will also need 12-18 medium-sized wooden skewers

Nutritional facts (per portion):1104 kJ / 263 kcal

11.4 gFat

17.1 gProtein

2.3 gCarbohydrates

Preparation

Step 1

Soak the skewers in cold water for at least 30 minutes.

Step 2

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.

Step 3

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.

Step 4

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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