Get ready to fire up the grill because these Beef Teriyaki Skewers are about to become your new favorite go-to dish. With tender slices of marinated flank steak beautifully glazed in a homemade teriyaki sauce, these skewers are perfect for any dinner or party setting.
Why You’ll Love This Recipe
- Quick and Easy: From fridge to grill in just 25 minutes!
- Deliciously Sticky: The homemade teriyaki sauce adds a sweet and savory glaze to each skewer.
- Crowd-Pleaser: Perfect for gatherings, these skewers will be the star of your BBQ spread.
- Customizable: Easily adjust the flavors or spice level to suit your taste preferences.
Ingredients You’ll Need
The beauty of these Beef Teriyaki Skewers lies in their simplicity. Just a handful of key ingredients come together to create an explosion of flavor. Each one plays a crucial role in enriching the taste and enhancing the texture.
- Flank Steak (1½ pounds): A tender cut that’s easy to slice thin, ensuring quick and even cooking.
- Soy Sauce (¼ cup): Adds the necessary umami and salt to balance the sweetness.
- Brown Sugar (2 tablespoons): Creates that signature caramelized glaze everyone loves.
- Rice Vinegar (2 tablespoons): Gives a zesty kick that cuts through the richness of the meat.
- Fresh Ginger (2 teaspoons minced): Adds a warm, peppery undertone that pairs perfectly with garlic.
- Cornstarch (2 teaspoons): Thickens the sauce to cling beautifully on the beef.
Variations
Feel free to make this recipe your own! With just a few tweaks, you can tailor the Beef Teriyaki Skewers to match your flavor preferences or dietary needs.
- Spicy Kick: Add a teaspoon of chili flakes to the marinade for a spicy twist.
- Vegetarian Option: Swap the beef with firm tofu or portobello mushrooms for a meat-free version.
- Gluten-Free: Substitute tamari for soy sauce to keep it gluten-free without losing flavor.
How to Make Beef Teriyaki Skewers
Step 1: Prepare the Marinade
Begin by combining the soy sauce, water, rice vinegar, brown sugar, garlic, ginger, and cornstarch in a small saucepan. Whisk everything together as it heats on medium until it thickens. This will be the flavorful marinade and glaze for your beef.
Step 2: Slice and Season the Beef
Cut the flank steak into ¼ inch thick slices against the grain. This ensures each piece is tender. Then, season lightly with salt and pepper and keep it refrigerated until you’re ready to skewer.
Step 3: Assemble and Grill
Thread two slices of beef onto water-soaked wooden skewers and lay them on a preheated grill. Brush generously with the teriyaki sauce and grill each skewer for 4-5 minutes per side until beautifully glazed.
Pro Tips for Making Beef Teriyaki Skewers
- Freezing Trick: Pop your flank steak in the freezer for 10 minutes for easier slicing.
- Even Glazing: Use a brush for applying the teriyaki sauce to ensure every bit of beef is covered.
- Monitor Grill Heat: Keep an eye on the grill temperature to avoid overcooking the tender beef.
- Choice of Skewers: Always soak wooden skewers to prevent them from burning while grilling.
How to Serve Beef Teriyaki Skewers
Garnishes
A sprinkle of toasted sesame seeds and a bit of chopped parsley add vibrant color and a delightful crunch that complements the tender, juicy beef.
Side Dishes
Pair these skewers with a side of steamed jasmine rice or a refreshing cucumber salad for a complete and balanced meal that amplifies those teriyaki tones.
Creative Ways to Present
Serve these skewers on a rustic wooden board for a family dinner or perching them up vertically in a decorative glass for a more party-centric vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover skewers in an airtight container in the refrigerator. They maintain their delicious flavors for up to 4 days.
Freezing
For long-term storage, freeze the cooked beef in an airtight container. When ready to use, let them thaw overnight in the fridge.
Reheating
To reheat, warm the skewers in a 350°F oven for a few minutes. This way, you can enjoy them warm without drying them out.
FAQs
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Can I use a different cut of beef for the skewers?
Yes! While flank steak is ideal for its tenderness and flavor, skirt steak or even rib-eye can also be delicious options.
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What if I don’t have a grill?
No worries! You can use a grill pan on your stovetop or even broil them in your oven for similar results.
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Is it necessary to soak the skewers?
Yes, soaking the wooden skewers prevents them from catching fire on the grill, giving them the durability needed to hold the beef during cooking.
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Can I make the sauce ahead of time?
Absolutely! You can prepare the teriyaki sauce up to a week in advance and store it in the refrigerator.
Final Thoughts
I hope you’re as excited to try these Beef Teriyaki Skewers as I am to share them with you. They’re all about communal joy and culinary adventure, so fire up the grill and enjoy a taste of something truly special.
Print
Beef Teriyaki Skewers Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Description
Experience the succulent flavors of tender beef skewers glazed with a homemade teriyaki sauce. Perfect for summer barbecues or easy weeknight dinners, these Beef Teriyaki Skewers are simple to prepare and packed with savory umami notes. The combination of marinated steak, grilled to perfection, and a sweet-savory sauce makes this dish a crowd-pleaser and a quick, satisfying meal.
Ingredients
For the Beef
- 1 1/2 pound flank steak
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 16 inch wooden skewers – 12
For the Teriyaki Sauce
- 1/4 cup soy sauce low sodium
- 1/4 cup water
- 2 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 3 cloves garlic minced
- 2 teaspoon fresh ginger minced
- 2 teaspoon cornstarch
Instructions
- Prepare the steak: Slice the flank steak against the grain into ¼ inch thick slices. Season with salt and pepper, then refrigerate until ready to cook to ensure easier slicing and enhanced flavor.
- Soak the skewers: Place the wooden skewers in a bowl of water, making sure they are fully submerged, and let them soak for about 10 minutes to prevent burning on the grill.
- Make the teriyaki sauce: In a small saucepan, combine soy sauce, water, rice vinegar, brown sugar, minced garlic, and minced ginger. Whisk until well incorporated. Place over medium heat and bring to a gentle boil, stirring continuously until the sauce thickens slightly. Remove from heat and set aside.
- Thread the beef: Thread approximately 2 pieces of beef onto each skewer, ensuring even spacing for consistent cooking.
- Grill the skewers: Preheat the grill to medium-high heat (350°F to 400°F). Grill the skewers for 4 to 5 minutes per side, brushing generously with the teriyaki sauce on both sides. Adjust cooking time based on thickness to achieve desired doneness.
- Serve: Garnish the beef skewers with toasted sesame seeds and chopped parsley if desired. Serve hot with extra teriyaki sauce on the side if preferred.
Notes
- To make slicing easier, place the beef in the freezer for 10-15 minutes prior to slicing.
- Soaking wooden skewers prevents them from burning during grilling.
- You can substitute other steak cuts like sirloin or ribeye according to your preference.
- Maintain grill temperature to avoid overcooking. Thinner slices cook faster, so adjust the time accordingly.
- The final dish pairs well with steamed rice or grilled vegetables.
- Leftovers can be stored in the fridge, with cooked beef up to 3-4 days and sauce up to a week; reheat thoroughly before serving.
Nutrition
- Serving Size: 1 skewer with beef (about 4 oz beef, 1 skewer)
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg
