600 g blade, cut into 25mm cubes
2 tbsp light soy sauce
2 tbsp mirin
4 spring onions, cut into 30mm lengths
0.5 red capsicum, cut into 30mm pieces
8 x 20cm bamboo skewers, soaked in water
- Combine beef, soy, and mirin. Thread onto skewers alternately with spring onions and capsicum. Pour over remaining marinade. Cover and stand in refrigerator for at least 1 hour.
- Preheat BBQ. Cook skewers over moderately high heat for 6 minutes, turning several times until evenly browned. Brush with marinade during cooking.
- Serve with asian style coleslaw