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Miso-marinated beef skewers with grilled vegetables and soy beef broth

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2–4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beef

  • 100g/3½oz 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
  • 20g/¾oz sesame seeds
  • togarashi (Japanese seven-spice powder)
  • salt and freshly ground black pepper

Method

  1. 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.

  2. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm.

  3. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred.

  4. 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.

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