- 1/4 cup tamari
- 1/4 cup ponzu
- 2 tablespoons toasted sesame oil
- Small splash of mirin
- 1 teaspoon grated fresh ginger
- 1 clove garlic, grated
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, thinly sliced
- Chopped fresh chili to taste
- 3/4 pound beef tenderloin, cut into 1- to 1 1/2-inch cubes
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
Begin by making the sauce/marinade. Whisk together the tamari, ponzu, toasted sesame oil, mirin, ginger, garlic, cilantro, scallions and chili. Divide the mixture in half. Place one half in a large Ziploc bag, and the other half in a serving bowl.
Add the beef to the Ziploc bag, and seal. Massage the marinade into the beef. Refrigerate for 1 to 2 hours.
Meanwhile, soak 8 3- or 5-inch bamboo skewers in water for at least 30 minutes.
Preheat your grill pan over medium-high heat.
Mix the sesame seeds together in a pie dish.
Remove the meat from the marinade, and discard the marinade. Thread 2 cubes onto each skewer.
Dredge the meat in the black and white sesame seeds, covering them on all sides, pressing them into the meat if necessary. Grill 1 to 2 minutes on each of the four sides of the meat. Serve with the reserved sauce.
print this recipe