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
Units
Scale
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
