Beef Yakitori

Ingredients

• 0.5 cup chicken broth 
• 1 teaspoon garlic minced pressed
• 8  spring onion trimmed to 4 inches from root end
• 0.5 cup soy sauce reduced-sodium
• 0.5 cup sherry sweet dry ( rice wine)
• 2 teaspoons sesame seed toasted
• 0.8 pound tri-tip beef 

Equipment

• sauce pan
• grill
• skewers

Directions

1. To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute.
2. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
3. Cut the beef into 24 (1–inch) squares about 1/2 inch thick.
4. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
5. Cut the trimmed green onions into thirds. Soak 12 (4– to 6–inch) bamboo skewers in water for at least 1 hour.
6. Preheat an outdoor grill.
7. Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
8. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.
9. Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving.