4 thin-cut sirloin steaks or minute steaks, trimmed of any fat and each cut into 3 long strips
20ml gluten free soy sauce
1 tsp grated ginger
1 tbsp sesame seeds
For the salad
1 tsp white wine vinegar
1 tsp gluten free soy sauce
1 cucumber, cut into small chunks
3 scallions, sliced (green Only)
½ red chili, deseeded and finely chopped
handful cilantro leaves, chopped
Heat grill to high. In a bowl, mix the steak strips with the soy, mirin and ginger and sesame seeds.
Thread onto 12 skewers, then grill for 12 mins, turning halfway through, until golden and sticky.
For the salad, mix the vinegar and soy together, then toss with the cucumber, scallions, chili and cilantro.
Serve with the beef skewers and some boiled basmati rice.
Recipe adapted from: Good Food