Beef Teriyaki

I’ve always preferred making beef teriyaki at home. I’m able to use the best meat, control the spiciness and sweetness, and, in this case, serve it on a stick. This is summer party food at its best.–Matt Armendariz

LC Oh Boy, Does Size Matter (But You Already Knew That) Note

What’s essential to the success of these sticky little skewers isn’t just the quality of the teriyaki sauce—although clearly this one is terrific—but the thickness of the slices of steak. Too thick and the steak will char before being cooked through. Too thin and it’ll end up like rawhide. Think somewhere around 1/4 to 1/2 inch thick, erring on the skinny side. Toss the steak in the freezer for 20 to 30 minutes first and it’ll slice like butter.

Special Equipment: 12 wood or metal skewers, soaked in water if using wood

Beef Teriyaki Recipe

  • Quick Glance
  • 35 M
  • 35 M
  • Serves 4

Ingredients

  • For the teriyaki glaze
  • 1 cup low-sodium soy sauce
  • 1/2 cup brown sugar (light or dark)
  • 2 tablespoons honey
  • 1 tablespoon mirin
  • 1 teaspoon minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon cornstarch
  • For the steak
  • Vegetable oil for the grill rack
  • 1 pound sirloin, very, very thinly sliced into 5-inch strips
  • 2 teaspoons toasted sesame oil
  • Salt and freshly ground black pepper

Directions

  • Make the teriyaki glaze
  • 1. In a small saucepan over medium heat, stir together the soy sauce, brown sugar, honey, mirin, ginger, and garlic. Simmer over medium heat for 15 minutes. Meanwhile, stir the cornstarch and 1/4 cup cold water in a small bowl until the cornstarch dissolves. Whisk the cornstarch mixture into the soy sauce mixture and continue simmering until thickened, an additional 5 to 7 minutes. Remove from the heat and let cool.
  • Prepare the steak
  • 2. Preheat the grill or grill pan to medium-high and brush the rack with vegetable oil.
  • 3. In a bowl, toss the beef strips with the sesame oil. Weave each strip onto a skewer, threading it over and under so it’s pierced several times. Season with salt and pepper to taste.
  • 4. Grill the skewers for 2 minutes on each side. Then brush each with teriyaki glaze and grill an additional 2 minutes or more, depending on the desired doneness. Brush the skewers with additional glaze, if desired, and pile them on a platter.
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Testers Choice

Testers Choice
Testers Choice
Beth Price

Aug 08, 2011

Wow, wow, wow. What an incredibly easy and wonderful weeknight winner. My only complaint was the amount of meat. We wanted more. A lot more… and still more…and still some.

Testers Choice
Sofia Reino

Aug 08, 2011

Yet another perfect addition to a party, as an appetizer or entree. The beef was juicy, even though next time I’ll grill it for a little less time due to personal preference. The sauce was fantastic, and the kids absolutely loved it.

Testers Choice
Anna Scott

Aug 08, 2011

I was excited to make homemade beef teriyaki — this sauce was better than any teriyaki I have ever had in a restaurant. This would be a great summertime appetizer for a cookout. My only suggestion would be to sprinkle the cooked meat with some sesame seeds; our side dish last night had sesame seeds on it, and they tasted great on the beef as well. The sauce was a wonderful combination of sweet and salty. We did not have reduced-sodium soy sauce at home, so ours was probably a little more salty than the recipe calls for, but it was still very tasty. I used a grill pan to make these and only cooked them for about three to four minutes instead of five, so they would not be overcooked. Great recipe — I am looking forward to the leftovers this weekend as well!

Testers Choice
Linda Pacchiano

Aug 08, 2011

The flavor of the beef was excellent. We really liked this dish. We did have quite a bit of glaze left over, which I am holding in the refrigerator for another time. The skewers required much less grilling time than what was specified in the recipe. Over medium-high heat on the grill, we grilled them for two minutes on each side, and they were done perfectly. I only used four 12″ metal skewers. I don’t understand why you would need 12 skewers for a pound of meat unless the skewers are very, very short! When working with wood skewers, you can soak your entire package of skewers for at least 30 minutes, wrap what you’re not using in plastic wrap, and keep them in the freezer. Whenever you need skewers for future grilling, you will have soaked skewers ready to use!

Testers Choice
Cindy Zaiffdeen

Aug 08, 2011

Being the Alberta beef eaters that we are, my husband took one look at this recipe and decided that he had to try it. If you want to make this as an appetizer, count on a couple of sticks per person. We made it as a main, and there was only enough for four people. The recipe makes plenty of beautiful teriyaki sauce — it looked exceptional on the meat itself, and tasted just as good. We’ll be making this recipe again very soon, especially since there’s a nice jar of sauce in the fridge waiting to be used. The cooking times referred to in the recipe worked. Just be careful if you have the heat on your grill too high!

Testers Choice
Natalie Reebel

Aug 08, 2011

This is a great weeknight recipe. The sauce can be made in advance and used later in the week. All that is needed is to slice the beef and put it on skewers. While combining the ingredients, the aroma really is reminiscent of a Japanese restaurant. The sauce itself is a deep, dark brown. It cooks perfectly as written. The flavor is intense, with soy and a touch of gingery sweetness. It tastes smoky, but not burnt. I was a bit concerned about salting the meat before adding the sauce, but the flavor was great. Don’t skimp on the black pepper. It really adds to the flavor. I only cooked the meat two minutes per side without the sauce and two to three minutes per side with the sauce. We like our beef with a touch of pink, and these times worked great. This recipe would be great with chicken, if you’re not a fan of beef. There was plenty of extra sauce for dipping or barbecuing a few more skewers. A real hit here.


Comments
Comments
  1. Dan A says:

    The fist time we made this exactly to the recipie, and turned out fantastic. Being in the Southwest, we like a little heat in our meat, so the second time I added a can of Chipotle peppers in Abodo sauce. For less heat, remove the chipotle peppers from the can, and rinse out the seeds. Toss the peppers and Abodo sauce into a food processor (or blender) and blend it unto a paste. Add the paste into the teyaki glaze. I used a Tri Tip, left out the cornstarch, and marinated it overnight. Remove the Tri Tip and pour the marinade into a sauce pan, add the cornstarch, heat until thickened, and use it to baste the meat as it cooks on the grill. Grill the Tri Tip for about an hour over medium indirect heat, basting throughout the cooking time. Oh, one more thing, we have a gluten intolerant teenager, so in place of Soy Sauce we use Liquid Aminos.

    • Beth Price, LC Director of Recipe Testing says:

      Dan, we love, love, love that you love this recipe and have made it your own. We have a number of gluten free readers who will appreciate your variations. Many thanks for letting us know of your success.

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