Beef and zucchini yakitori with carrot and cucumber pickle

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How to make Beef and zucchini yakitori with carrot and cucumber pickle

  • Yield : 4
  • Prep Time : 0:50
  • Cook Time : 0:15
  • Total Time : 1:05

Ingredients

  • 1/4 cup (60ml) white vinegar
  • 3 teaspoons caster sugar
  • 1/2 teaspoon salt
  • 1 large carrot, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon ginger, finely grated
  • 1 garlic clove, crushed
  • 1/2 teaspoon sesame oil
  • 1 kg Coles Australian beef porterhouse steak, trimmed, cut into 3cm pieces
  • 2 large zucchini, peeled into ribbons
  • Toasted sesame seeds, to serve
  • Steamed jasmine rice, to serve

Method

  • Step 1 Soak 12 bamboo skewers in water for 30 mins prior to cooking. Place vinegar, 1 teaspoon of the sugar, salt and 1 tablespoon water in a small saucepan over low heat. Cook, stirring to dissolve the sugar for 2-3 mins. Remove from heat. Pour over combined carrot and cucumber. Set aside.
  • Step 2 Place soy, mirin, ginger, garlic, sesame oil and remaining sugar in a large glass or ceramic dish. Stir until sugar dissolves. Add beef and toss to coat. Cover and set aside for 30 mins to allow the flavours to develop.
  • Step 3 Thread beef and zucchini ribbons alternately onto skewers. Preheat a barbecue or chargrill over high heat. Cook yakitori for 10-12 mins, turning, until browned on all sides and cooked through.
  • Step 4 Drain the pickled carrot and cucumber. Sprinkle yakitori with sesame seeds and serve with steamed rice and carrot and cucumber pickle on the side.

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