INGREDIENTS:Ginger Teriyaki Sauce:
3 cups teriyaki sauce
3/4 cups chicken broth
3/4 cups mirin
2 Tbsp. garlic, minced
1 Tbsp. ginger, grated
1½ cups brown sugar
3/4 cup orange juice
12 lbs. beef loin, strip loin steak, boneless (IMPS/NAMP 1180), 1-inch thick
72 green onion pieces, 1½ inches long
72 wooden skewers, 6-inch, soaked
DIRECTIONS:Combine soy sauce, broth, mirin, garlic and ginger in heavy saucepan; bring to boil. Reduce heat to medium; cook until reduced by half, stirring occasionally. Add sugar and orange juice; continue to cook until sugar is dissolved, stirring constantly. Reserve.
Thinly slice partially frozen or very cold beef, using meat slicer. Trim each beef slice into 1½ x 5-inch rectangles. Wrap 1 onion piece in each beef slice. Place 3 beef rolls on each bamboo skewer. Repeat with remaining ingredients to make 72 Negi-Maki skewers.
For each serving:
Grill 3 skewers to desired doneness, turning once. Baste with ginger teriyaki sauce just before removing from grill. Plate Negi-Maki skewers; baste skewers again before serving. Serve additional ginger teriyaki sauce in small ramekin on the side.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN’S BEEF ASSN.
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