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Yakitori beef, coleslaw salad with algae

Ingredients

  • Serves: 4
  • Preparation: 20 min
  • Cooking: 10 min

4 block of beef,
2 cm thick,
150 g each
2 red onions
2 green bell peppers
2 tbsp. Sesame seeds
2 tbsp. Olive oil
1 tbsp. Coarse salt
Small wooden picks

Coleslaw:
1/4 white cabbage,
2 grated carrots,
30ml soy sauce,
30ml citrus juice,
30ml neutral oil (rapeseed or sunflower),
90ml sesame oil.

Yakitori sauce:
2 tbsp. Olive oil,
300ml soy sauce,
15g sugar.

Preparation

STEP 1 :
Soak the wooden picks for a few minutes in cold water to prevent them from burning when cooking the skewers.
Cut the beef blocks into cubes, 2cm each and set aside.
Cut the peeled onions and peppers into 2cm pieces, soak 2 min in a large amount of boiling salted water, immerse in very cold water to stop cooking, drain and set aside.

STEP 2 :
In a salad bowl, place the fine-sliced white cabbage and grated carrots and set aside in a cool place.
In a large bowl, whisk together the soy sauce, citrus juice and neutral oil. Add the sesame oil and whisk to emulsify the sauce. Set aside in a cool place.

STEP 3 :
In a small bowl, whisk all ingredients and set aside.
Mount the skewers on the wooden picks, alternating between meat cubes and pieces of onion and pepper.
Heat a frying pan with olive oil, cook the beef skewers over high heat, 4 to 6 min, depending on the desired cooking degree, turning them regularly.
In a small saucepan, bring the yakitori sauce to a boil and reduce to a syrup-like consistency.
Place the beef skewers on plates, brush them with yakitori sauce and sprinkle sesame seeds. Add the seasoned coleslaw.