12 bamboo skewers
2 teaspoons mirin
2 tablespoons gluten free soy sauce
1 teaspoon ground black pepper
1 tbsp garlic infused oil
2 stalks lemon grass, minced
2 pounds lean beef tenderloin, cut into 1 inch chunks
1 cup basil (Thai basil if you can find it), chopped
1 cup cilantro, chopped
2 limes, cut into 6 wedges each
Soak bamboo skewers in warm water for at least 30 minutes.
In a medium bowl, whisk the mirin, soy sauce, pepper, garlic oil, and lemon grass.
Add the beef to the marinade and marinate in the refrigerator for at least 1 hour (up to four hours). Prepare an indoor or outdoor grill.
Remove beef from marinade and divide meat evenly onto each of the 12 skewers.
Discard marinade. Grill the skewers for about 5 minutes per side.
Garnish the skewers with basil, cilantro and a lime wedge.
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Recipe adapted from: Good Food