Pair grilled kebabs with a refreshing Japanese-inspired salad or with steamed rice!
1 cup pineapple juice
3/4 cup soy sauce
1/2 cup brown sugar
1 piece (2-inch) ginger, peeled and grated
1 tablespoon mirin (japanese sweet rice wine)
1 tablespoon honey
1 kilo beef, (use tenderloin), cubed
2 large bell pepper, seeded and cubed
sesame oil, for brushing
roasted sesame seeds, for garnish
Combine pineapple juice, soy sauce, brown sugar, ginger, mirin, and honey in a bowl. Stir until sugar dissolves. Add beef cubes; cover and marinate overnight in the refrigerator.
Thread beef cubes onto bamboo or metal skewers, alternating with bell peppers. Brush lightly with sesame oil.
Preheat a charcoal grill. Grill beef until cooked, about 4 to 5 minutes on each side. Transfer to a plate and sprinkle sesame seeds on top.
Make the pear-cucumber salad: Combine cucumbers and pears in a bowl. Drizzle sesame dressing and toss. Top with nori strips and sesame seeds.
Serve beef kebabs with pear-cucumber salad (chilled or at room temperature).
TIPJapanese sesame dressing, also known as goma dressing, can be found in the Asian market aisle at large supermarkets or at Japanese specialty store.
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