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
- 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
- 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.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!