These Japanese Skewers use a traditional Tamari sauce. Tamari sauce is a little thicker, less salty, fermented soy sauce in comparison to the more common Chinese soy sauce. Tamari along with the other ingredients in this recipe gives you a little more ‘zing’ than what you may be used to but it is a great change from your usual soy skewers.
- 400g x Beef Sizzle Steaks
- 8 x Wooden Skewer Sticks
- 1x Small Red Onion
- 1x Red Capsicum
- 1x Green Capsicum
- 100 - 200g Button Mushrooms
- 1/4 Cup Of Olive Oil
- 2 x Tablespoons Of Tamari Sauce
- 3 x Tablespoons Of Worcestershire Sauce
- 2 x Tablespoons Of Dijon Mustard
- 2 x Tablespoons Of Fresh Lemon Juice
- 1 x Teaspoon Of Dried Oregano
Method:1. Cut sizzle steaks into approximately 1 inch strips.
2. In a separate bowl whisk together olive oil, lemon juice, mustard, Tamari sauce, Worcestershire sauce and oregano. Put the beef into the sauce to marinate. Be sure to mix in to cover all meat. Cover with cling wrap and marinate in the fridge for 1-2 hours. (If you are bulk prepping for a later date you could bag this meat with liquid and freeze at this point).
3. Cut capsicum, onion and zucchini into approx 1x1 inch pieces. Peel your button mushrooms.
4. Prepare your skewers. If you are using wooden skewer sticks and cooking on an open grill/bbq you should soak your sticks in water for a few minutes to help avoid catching light.
5. Start threading your beef and vegetables onto the skewer in an alternating pattern.
6. If cooking on a grill/bbq cook as you normally would. If cooking in a pan, start on a medium heat with the lid on, turning every few minutes to ensure they do not burn. Once nearly done reduce to a lower simmer to finish off.
Serve with a side of rice.