Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the sauce/marinade
- 1 2/3 cup beef stock
- 1/4 cup sake
- 1 small red chilli, sliced
- 1 small green chilli, sliced
- 1tablespoons brown sugar
- 1/3-plus one extra tsp cup mirin
- 2 medium shallots, diced
- 1tablespoons ginger, finely chopped
- 1/4 cup water
- 1/3 cup soy sauce
- 400grams ribeye steak, thinly sliced
- 1tablespoons canola oil
Description
A Japanese influenced dish with smoky and sweet flavours that really bring out the flavour of the beef.
Method
Step 1 of 5
In a saucepan on a medium heat, fry all of the sauce/marinade ingredients for 20 minutes until the sauce reduces by half.
Step 2 of 5
Once the sauce has thickened, remove from the heat and separate into 2 bowls. 1 is for marinating the skewers and the other is for serving as a dip.
Step 3 of 5
Add beef chunks onto skewers. Heat up a chargrill to a medium heat. Drizzle the beef with canola oil before grilling.
Step 4 of 5
Fry the beef skewers on the chargrill for 5 minutes while rotating. Baste the beef with the marinade while cooking and rotate.
Step 5 of 5
Repeat the basting process about 3 to 4 times until the beef is cooked fully though. Serve the skewers with the extra dipping sauce on the side and a choice of condiments.
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