Beef Yakitori
with Quinoa and Edamame Salad
Yakitori are Japanese chicken skewers, traditionally made using portable charcoal grills. In this recipe, you'll make them with steak and grill them in the oven.
Cals 860 · Prot 61 · Carbs 82 · Fat 34
Low Carb
50 min
Yakitori are Japanese chicken skewers, traditionally made using portable charcoal grills. In this recipe, you'll make them with steak and grill them in the oven.
Cals 860 · Prot 61 · Carbs 82 · Fat 34
Low Carb
Ingredients
Beef Yakitori
Rump steak
400 Grams
Bamboo skewers
6 Piece
Spring onion
40 Grams
Corn starch
10 Grams
Barbecue sauce
11*13*
40 Grams
Tamari
9*
15 ML
Sweet soy sauce
9*10*11*14*
15 ML
Brown sugar
10 Grams
Rice vinegar
15 ML
Sesame seeds
3*
10 Grams
Salad
White quinoa
100 Grams
Water
200 ML
Edamame beans
9*
100 Grams
Baby spinach
40 Grams
Dressing
Tahini
3*
40 Grams
Soy sauce
9*10*11*
10 ML
Lime
1 Piece
Honey
15 Grams
Sesame oil
3*9*
15 ML
Allergens
*11 Gluten, *13 Mustard, *9 Soya, *10 Wheat, *14 Sulphur Dioxide, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3152 / 860 |
| Fats (g) | 33.8 |
| of which saturated (g) | 4.9 |
| Carbohydrates (g) | 82 |
| of which sugars (g) | 25.5 |
| Fibers (g) | 7.6 |
| Proteins (g) | 61.4 |
| Salt (g) | 3.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
Pre-heat the grill to high. Soak the bamboo skewers in water. Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Transfer to a large bowl and refrigerate for 10 min.
2 Marinate steak
Meanwhile, chop the steak into 2-3 cm cubes. Trim and cut the spring onions into 2-3cm chunks. Add the corn starch, barbecue sauce, tamari, sweet soy sauce, sugar and rice vinegar to a bowl and mix well. Add the steak pieces (see pro tip!).
3 Grill
Thread the steak pieces onto skewers, with a piece of spring onion in between each piece (see step photo). Make sure to spread the steak out over the provided number of skewers. Place on a lined baking tray and cover with the remaining marinade. Grill for 8 min or until cooked through and starting to char. Rest for 5 min.
4 Make dressing
Meanwhile, to a bowl or jar, add the tahini, soy sauce, lime juice, honey and sesame oil. Whisk or shake to combine.
5 Toss salad
Once ready, add the edamame, and spinach to the quinoa. Drizzle with the sesame dressing and toss well.
6 Serve
Brush the steak with any leftover marinade from the baking tray. Garnish with the sesame seeds. Serve alongside the quinoa salad.
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