Ingredients

• 1/2 cup mirin (sweet rice wine) or dry sherry
• 1/2 cup soy sauce, preferably reduced-sodium
• 1/2 cup chicken broth
• 1 tablespoon finely grated or minced fresh ginger
• 1 teaspoon pressed or minced garlic
• 3/4 pound sirloin or tri–tip steak
• 8 green onions, trimmed to 4 inches from root end
• 2 teaspoons toasted sesame seeds

Instructions

1. To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
2. Cut the beef into 24 (1–inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4– to 6–inch) bamboo skewers in water for at least 1 hour.
3. Preheat an outdoor grill.
4. Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.