Beef teriyaki skewers

Serves: 6


500g beef rump steak
1 bunch salad onions
1 tbsp sesame seeds, toasted

For the teriyaki sauce:

125ml soy sauce
4 tbsp mirin
3 tbsp golden caster sugar
1 tbsp clear honey
2 tsp toasted sesame oil
2 cloves garlic, crushed


1. For the beef skewers: whisk together the sauce ingredients.
Cut the beef and salad onions into bitesize pieces and pour over the sauce. Cover and chill in the fridge for 2 hours.

2. Drain the sauce into a small pan, bring to the boil then simmer for 5 minutes until reduced and sticky. Set aside to cool slightly. Meanwhile, thread the beef and salad onions onto 18 skewers. Cook on a preheated griddle for 1-2 minutes on each side until cooked to your liking. Brush with the cooled teriyaki sauce, sprinkle with the sesame seeds and serve.