Ox beef brochettes
1 lb of ox beef
1-2 green peppers
3.5 oz of mushrooms
4 - 5 shallots
Marinade
1 tbsp. of soy sauce
1 1/2 tbsp. of sake
1 knife tip of glutamate
A pinch of cayenne pepper
PREPARATION
Dice the beef as if making stew.
Remove the veins inside the peppers, wash and cut into the size of a quarter; cut the onions in slices.
The beef pieces are pierced with brochettes (bamboo brochettes are used in Japan) and alternate between the pepper, onion slices and mushrooms (cut them if necessary).
Mix the marinade ingredients and twist the brochettes evenly.
Place them on the grill and turn them frequently, to cook them evenly all around.
Serve with the rest of the marinade and accompanied with rice, white bread and a salad.
