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For the Beef Skewers, mix mirin, soy sauce, sake, sugar, sesame oil and Spice Blend in large bowl until well blended. Reserve 1/3 cup for glaze. Add beef to remaining marinade in bowl; turn to coat well. Refrigerate 1 hour.
Meanwhile, for the glaze, mix cornstarch and water in small saucepan until smooth. Stir in reserved marinade. Stirring constantly, bring just to boil on medium-high heat. Remove from heat. Stir until slightly thickened. Set aside.
For the Brussels Sprouts Salad, mix vinegar, sugar, mirin, sesame oil and salt in large bowl. Add Brussels sprouts, radicchio and bell pepper; toss to coat well. Sprinkle with sesame seed. Cover. Refrigerate at least 30 minutes or until ready to serve.
Thread beef in zig-zag fashion onto skewers. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes or until desired doneness, turning occasionally and brushing with glaze. Serve beef skewers with Brussels Sprouts Salad. Sprinkle with additional Spice Blend. Serve with cooked rice, if desired.