Teriyaki Beef Skewers
Tender strips of marinated beef are threaded onto skewers and grilled to perfection, boasting a savory-sweet glaze. This crowd-pleasing dish delivers deep umami flavor and a beautiful charred finish that pairs perfectly with steamed rice.
- Prep time: 19 minutes
- Cook time: 14 minutes
- Total time: 33 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: American
Ingredients
- 1.5 pounds flank steak, sliced into thin strips
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 10 bamboo skewers, soaked
Instructions
- Whisk together soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil in a bowl.
- Place beef strips in a resealable bag and pour in half of the marinade; marinate for 2 hours.
- Reserve the remaining marinade and simmer in a small pan until thickened into a glaze.
- Preheat your grill to high heat.
- Thread the beef strips onto the soaked skewers in a ribbon pattern.
- Grill for 2 to 3 minutes per side until charred and cooked through.
- Brush the skewers with the reserved glaze immediately after removing from the grill.
- Garnish with sesame seeds and green onions before serving.
Tips
- Slice the beef against the grain to ensure it remains tender after grilling.
- Don't discard the marinade used for the raw meat; always boil it before using as a sauce.
- Use high heat to get a quick sear without overcooking the inside of the beef.
Frequently Asked Questions
Can I use a different cut of beef?
Sirloin or ribeye also work well, provided they are sliced thin.
How long should I marinate the beef?
At least 2 hours, but no more than 8, or the acid will change the texture of the meat.
What can I serve with these skewers?
Serve with steamed jasmine rice, stir-fried bok choy, or a fresh cucumber salad.