Yakitori Beef Recipes

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BEEF YAKITORI



Beef Yakitori image

This marinade is delicious with beef, but is great with pork or chicken too. You will need to adjust the cooking time depending upon the meat or poultry you use for the skewers.

Provided by Rayna Jordan

Categories     World Cuisine Recipes     Asian

Time 4h30m

Yield 4

Number Of Ingredients 9

½ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sesame seeds
2 tablespoons white sugar
2 green onions, thinly sliced
1 clove garlic, minced
½ teaspoon ground ginger
1 pound sirloin steak, cubed

Steps:

  • In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
  • Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
  • Preheat grill for high heat, and position grate 5 inches from coals.
  • Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 10.8 g, Cholesterol 76 mg, Fat 25 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 1865.7 mg, Sugar 7.2 g

BEEF YAKITORI



Beef Yakitori image

Provided by Cynthia Nims

Categories     House & Garden

Yield Makes 12 skewers

Number Of Ingredients 9

Teriyaki Marinade
1/2 cup mirin (sweet rice wine) or dry sherry
1/2 cup soy sauce, preferably reduced-sodium
1/2 cup chicken broth
1 tablespoon finely grated or minced fresh ginger
1 teaspoon pressed or minced garlic
3/4 pound sirloin or tri-tip steak
8 green onions, trimmed to 4 inches from root end
2 teaspoons toasted sesame seeds

Steps:

  • To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
  • Cut the beef into 24 (1-inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
  • Preheat an outdoor grill.
  • Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.

BEEF YAKITORI



Beef Yakitori image

Make and share this Beef Yakitori recipe from Food.com.

Provided by _Pixie_

Categories     Meat

Time 1m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
1 clove garlic (crushed)
1/2 teaspoon ginger (ground)
2 tablespoons vegetable oil
1 teaspoon sesame seeds
1 lb beef sirloin (finely chopped)
2 green onions (finely chopped)

Steps:

  • in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion.
  • Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing.
  • Place skewered meat in marinade, turn to coat all sides.
  • Cover and refrigerate 4 hours; drain.
  • Arrange on broiler pan and broil 5 to 8 inches from heating element.
  • Broil 1.5 to 2 minutes; turn to broil 1 minute longer.
  • Serve hot.

Nutrition Facts : Calories 374, Fat 25.6, SaturatedFat 8.3, Cholesterol 76, Sodium 2072.6, Carbohydrate 10.1, Fiber 0.6, Sugar 7.3, Protein 25.7

JAPANESE STYLE BARBECUE PARTY: CHICKEN YAKITORI, BEEF WITH GINGER AND SOY, 5 SPICE AND SESAME SEARED AHI



Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 6 servings

Number Of Ingredients 27

2 3/4 cups water
1 1/2 cups white short grain rice
3 tablespoons dry sherry
2 tablespoons sugar
1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 pound chicken breast tenders, cut in half on an angle
5 scallions, cut in 1/2
3 inches fresh ginger root, minced or grated with hand grater or microplane tool
1/4 cup tamari dark soy sauce
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 teaspoon toasted sesame oil
1 1/4 pounds beef sirloin, 1 1/2 inches thick
Steak seasoning blend or fresh ground black pepper
1 package, minimum 40 count, 8-inch bamboo skewers
3 tablespoons sesame seeds, 2 palmfuls
1 tablespoon Chinese five-spice powder
2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick
2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces
Light oil, such as wok oil or vegetable oil, for drizzling
1 teaspoon toasted sesame oil
Pickled watermelon rind, 1 jar, 14 to 18 ounces
Pickled onions, 14 to 18 ounce jar
Pickled ginger, 1 small glass jar, 10 to 12 ounces
Kiwis, 3 each
Tangerines, 3 each
Asian pears, 3 each, washed

Steps:

  • Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
  • Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
  • Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
  • Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
  • Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
  • Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
  • Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
  • Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
  • Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

YAKITORI CHICKEN



Yakitori Chicken image

In America when we think of whole animal barbecue, we often think of whole hog. But in many other cultures you'll find that other animals take center stage. You may be familiar with Korean barbecue, which highlights beef in an extraordinary way. Japanese culture takes a similarly wholistic approach to utilizing the entire animal, looking at chickens through a detailed and refined lens. I love preparing yakitori because it challenges my skills in precision. Someone once told me that the act of preparing yakitori is the highest form of adoration towards the person who gets to enjoy it, as it is a true labor of love.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 9 skewers

Number Of Ingredients 6

300 grams (about 10 1/2 ounces) drumstick, shoulder and other meat trimmings
70 grams (about 2 1/2 ounces) finely chopped soft bone (breast cartilage)
60 grams (about 2 ounces) minced white onion, soaked in cold water, squeezed dry
25 grams (about 1/3 cup) panko breadcrumbs
3 grams (about 2 teaspoons) kosher salt
1 pinch ground black pepper

Steps:

  • Debone the drumsticks, including some of the cartilage. It's important to keep these components very cold. Place the meat along with the soft bone and meat grinder parts into the freezer for 20 to 30 minutes.
  • Progressively grind the meat and soft bone on a 1/8-inch plate. Grind directly into a stainless mixing bowl set on top of an ice bath to keep the mixture cold.
  • Add the minced onion, panko, salt and pepper to the meat mixture. Using a gloved hand, incorporate all the ingredients while mixing with vigor. The mixture should become sticky as the naturally occurring niacin is activated from the mixing motion. Immediately chill the mixture in the refrigerator.
  • The skewers I use are square, so if the meat is loaded onto the sticks in a centered way, they should sit stable when resting on each side. If the weights are not evenly distributed, they will have a tendency to slip so the heavy side faces down - I tend to use other skewers as supports, so a little bit of over-crowding can work to your benefit.
  • Divide the mixture into even 1 3/4-ounce (50g) portions, them form them along each skewer, working the meat lightly in your hands from the point of the skewer downward. Slightly wet your palm while shaping for cleaner results.
  • The grill should be prepared high heat on one section, and much cooler on another section. This will allow quick searing as well as slow rendering of fats without flares of flames. Further, binchotan charcoal tends to snuff out when too much rendered fats drop on to it, causing more complications. Having a cooler section allows for a more intentional and thoughtful grilling process!
  • Each skewer takes different lengths of time to grill, and how you build the coals into the grill, the atmospheric temperature and direction of wind will all contribute to slowing the cooking process down. During optimal conditions, the skewers should take 2 to 3 minutes tops to cook through, turning as the meat browns.

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