This delicious Japanese number is bound to be a crowd-pleaser! We've removed the skewers from this yakitori dish to make it family friendly and added some green onion rice and hearty zucchini.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Soy Sauce-Mirin Blend(ContainsSoy/Soja)
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add the rice. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Thinly slice the green onions. Peel, then mince or grate the garlic. Whisk together soy-mirin blend, garlic, cornstarch, 2 tsp sugar and 1/2 cup water in a medium bowl. (NOTE: This is your yakitori sauce) Pat beef dry with paper towels, then cut any large pieces in half.
Toss the beef and zucchini with 1 tbsp oil on a baking sheet. Arrange in one layer and season with salt and pepper. Broil, in middle of the oven, until the beef is cooked through and veggies are tender-crisp, 8-10 min.**
While beef cooks, heat a large non-stick pan over medium heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Reduce the heat to medium-low. Add yakitori sauce from the medium bowl to the same pan. Using a slotted spoon, add the carrots, zucchini and beef to the pan with the sauce. Cook, stirring often, until sauce thickens slightly and coats beef, 2-3 min.
Stir half the green onions and half the sesame seeds into the rice, then season with salt. Divide between plates. Top with the beef and zucchini yakitori. Sprinkle over the remaining green onions and sesame seeds.