Thinly Sliced Beef Yakitori

Ingredients

• •⅔ cup mirin
• •1 cup soy sauce
• •4 teaspoons rice vinegar
• •1 teaspoon sesame oil
• •¼ cup brown sugar
• •7 cloves garlic
• •1 tablespoon ginger
• •1 tablespoon jalapeno pepper
• •1 inch orange peel
• •1 pound flap steak
• •1 tablespoon cornstarch
• •1 tablespoon water
• •5 tablespoons canola oil
• •rice
• •2 tbsp sesame seeds

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Method

From foodista.com — read the original

1. 1Place the mirin in a medium pot and boil over high heat. Reduce to medium low and add remaining ingredients. Simmer for 20 minutes.
2. 2Place half of sauce in a Ziploc bag or container and refrigerate until cool. While the mirin mixture is simmering, take thinly sliced beef flap steak and cut into 1-2 inch strips for skewering.
3. 3Submerge in cooled marinade and refrigerate for at least another hour. While the meat is marinating, take bamboo or wooden skewers and soak in cool water for 30 minutes.
4. 4In a small bowl, whisk the cornstarch with water. Bring the remaining sauce to a boil and thicken with the cornstarch mixture, constantly stirring.
5. 5Let the sauce cook for 5 more minutes, tasting to make sure the cornstarch has fully dissolved. Once ready, pour into small bowl and set aside. Preheat grill to high (roughly 400). Just before grilling, take marinated beef and skewer so that the meat can lie flat.
6. 6Place canola oil in a small bowl. Using a paper towel or cloth, dip in canola oil and rub over hot grates to prevent sticking.
7. 7Lay beef skewers over heat and stay nearby to monitor. Once bottom is a little charred, brush the tops with canola oil, and flip.
8. 8Brush again with thickened teriyaki sauce. Once the bottoms are slightly charred again, be careful not to overcook, flip and brush with thickened teriyaki sauce, so both sides are sauced.
9. 9Remove and garnish with toasted sesame seeds.
10. 10Serve with rice.