Grilled Beef Kebabs with Cucumber-Carrot Slaw

2 teaspoons sugar 1/4 cup soy sauce 1 teaspoon mirin 1/2 teaspoon chili sauce 1 pound thick rib-eye steak, cut into 1-inch cubes Cucumber-Carrot Slaw 3/4 pound English cucumbers, peeled 3/4 pound carrots, peeled 1/3 cup unseasoned rice wine vinegar 1 teaspoon kosher salt 1 teaspoon sugar

In a bowl, combine the sugar, soy sauce, mirin and chili sauce. Add the beef, toss well, cover with plastic wrap and place in the refrigerator to marinate.

Meanwhile, make the slaw. Slice the cucumbers into 4-inch thick length. Using a mandoline, slice the pieces into matchsticks. Place the sliced cucumber in a colander for about 20 minutes to allow any extra juice to drain. To slice the carrots, take an entire carrot and pointing down at an angle, slice into matchsticks on the mandoline. Throw the carrot stubs away if they get too hard to slice or if the blades get too close to your fingers. In a small bowl, mix the vinegar, salt and sugar. Add the carrots and cucumbers, toss well, cover with plastic wrap and let marinate in the refridgerator for 2 hours. Let come to room temperature before serving.

To prepare the beef, thread the cubes onto bamboo skewers (soak the skewers in water first to keep them from burning.) Prepare a grill. When it's very hot, place the skewers of beef on the grill and cook over direct heat for 4 minutes, turning every minute or so. Remove from the grill and serve hot with a spoonful of the slaw alongside.

Serves 4

SakeSocial recommends:

Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson

Grilled Beef Kebabs with Cucumber-Carrot Slaw

2 teaspoons sugar 1/4 cup soy sauce 1 teaspoon mirin 1/2 teaspoon chili sauce 1 pound thick rib-eye steak, cut into 1-inch cubes Cucumber-Carrot Slaw 3/4 pound English cucumbers, peeled 3/4 pound carrots, peeled 1/3 cup unseasoned rice wine vinegar 1 teaspoon kosher salt 1 teaspoon sugar

In a bowl, combine the sugar, soy sauce, mirin and chili sauce. Add the beef, toss well, cover with plastic wrap and place in the refrigerator to marinate.

Meanwhile, make the slaw. Slice the cucumbers into 4-inch thick length. Using a mandoline, slice the pieces into matchsticks. Place the sliced cucumber in a colander for about 20 minutes to allow any extra juice to drain. To slice the carrots, take an entire carrot and pointing down at an angle, slice into matchsticks on the mandoline. Throw the carrot stubs away if they get too hard to slice or if the blades get too close to your fingers. In a small bowl, mix the vinegar, salt and sugar. Add the carrots and cucumbers, toss well, cover with plastic wrap and let marinate in the refridgerator for 2 hours. Let come to room temperature before serving.

To prepare the beef, thread the cubes onto bamboo skewers (soak the skewers in water first to keep them from burning.) Prepare a grill. When it's very hot, place the skewers of beef on the grill and cook over direct heat for 4 minutes, turning every minute or so. Remove from the grill and serve hot with a spoonful of the slaw alongside.

Serves 4

SakeSocial recommends:

Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson