Wednesday, March 11, 2015

Beef Yakitori {Paleo, Gluten-Free, Quick & Easy Dinner}

Isn't this exciting?! I'm grilling! It's sunny! Grilling! Sunny! In a blink of an eye Minnesotans forget the snow for all the joys of sunshine and the deliciousness of Spring. My newest recipe is simple, uses only five ingredients that should surely be stocked in your pantry, it's drop-dead fast from prep to done, and it. is. so. so. so. yummy. 


This recipe can be on the table in a snap with a little planning by marinating the beef before you head out the door in the morning, thread the marinated beef unto skewers when you get home, then hit the grill for only 6-7 minutes while you cook up some rice and broccoli. 

The flavor of this beef is crisp, fresh and flavorful. The whole plate of beef beckoned me at dinnertime, but my gut told me that plates full of beef would be a very, very bad idea. The ginger and soy shine through and the smokey grillness make these little strips of beefy, chewy gems seriously munchable. I plan to use up leftovers in noodle bowls for lunch tomorrow! 

Make sure to leave a comment about YOUR cooking adventures!
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Beef Yakitori

3 inches fresh ginger root, minced fine
1/4 cup tamari or soy sauce
2 tablespoons neutral oil, such as grapeseed or canola
2 teaspoons sesame oil
1 1/2 pounds flank steak (or similar)


Whisk together first four ingredients in a large bowl. Slice beef across the grain into thin 1 1/2" strips. Add sliced beef to marinade and stir to combine. Marinate for 30 minutes on the countertop or up to 8 hours in the refrigerator. 

Preheat a grill or grill pan over medium-high heat. Skewer beef slices unto bamboo or metal skewers. Place skewers on hot grill for 3-4 minutes, flip and grill another 3 minutes. Allow to rest a couple moments before serving. 
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