Beef Teriyaki

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.

Beef Teriyaki

  • Quick Glance
  • Quick Glance
  • 35 M
  • 35 M
  • Serves 4
Print RecipeBuy the On a Stick! cookbook

Want it? Click it.

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


  • For the teriyaki glaze
  • For the steak


Make the teriyaki glaze

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

Preheat the grill or grill pan to medium-high and brush the rack with vegetable oil.

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.

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.

Print RecipeBuy the On a Stick! cookbook

Want it? Click it.

Recipe Testers' Reviews

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.

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.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 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.

    1. 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.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish