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 830 · Prot 67 · Carbs 72 · Fat 37
Low-Carb
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50 min
photo
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 830 · Prot 67 · Carbs 72 · Fat 37
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Beef Yakitori
Rump steak
400 Grams
Bamboo skewers
6 Piece
Spring onion
40 Grams
Corn starch
10 Grams
Barbecue sauce
40 Grams
Tamari
15 ML
Sweet soy sauce
15 ML
Brown sugar
10 Grams
Rice vinegar
15 ML
Sesame seeds
10 Grams
Salad
White quinoa
100 Grams
Water
200 ML
Edamame beans
100 Grams
Baby spinach
40 Grams
Dressing
Tahini
40 Grams
Soy sauce
10 ML
Lime
1 Piece
Honey
15 Grams
Sesame oil
15 ML

Tips for fussy eaters

Serve with rice instead.

Pro tip

Add a fresh avocado to the salad! Marinate the steak up to 24 hours in advance.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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 starchbarbecue saucetamarisweet soy saucesugar and rice vinegar to a bowl and mix well. Add the steak pieces (see pro tip!). 
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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.
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4 Make dressing

Meanwhile, to a bowl or jar, add the tahini, soy saucelime juice, honey and sesame oil. Whisk or shake to combine. 
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5 Toss salad

Once ready, add the edamame, and spinach to the quinoa. Drizzle with the sesame dressing and toss well.
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6 Serve

Brush the steak with any leftover marinade from the baking tray. Garnish with the sesame seeds. Serve alongside the quinoa salad.

Tips for fussy eaters

Serve with rice instead.

Pro tip

Add a fresh avocado to the salad! Marinate the steak up to 24 hours in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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