Miso-marinated beef skewers with grilled vegetables and soy beef broth
This is umami to the max – miso, soy and beef all combine in a wonderfully savoury flavour sensation.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the beef
- 100²µ/3½´Ç³ú miso
- 2 tbsp mirin
- 2 tbsp sake
- ½ tbsp ground black pepper
- 2 garlic cloves, minced
- 1 tsp minced fresh root ginger
- ½ tsp sugar
- 500g/1lb 2oz thick-cut sirloin steak, cut into cubes
For the grilled vegetables
- 6 baby corn
- 8 purple broccoli spears
- 4 shiitake mushrooms
- ¼ red cabbage, sliced into pieces
- handful kale, stalks removed and chopped
For the broth
- 300ml/10fl oz beef stock
- soy sauce, to taste
- 2cm/1in fresh root ginger, peeled and sliced
- 1 garlic clove, sliced
- mirin, to taste
- 20²µ/¾´Ç³ú sesame seeds
togarashi (Japanese seven-spice powder)
- salt and freshly ground black pepper
Method
To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest.
To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm.
To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred.
To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds.
