Beef Yakitori
['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']
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.
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.
Preheat an outdoor grill.
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.
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