I stole this recipe for Beef Teriyaki Skewers from jocooks.com. First, flank steak is cut into slices and seasoned with salt and pepper. Then a homemade teriyaki sauce is made with soy sauce, water, rice vinegar, brown sugar, garlic, ginger and cornstarch. The sliced meat is marinated in half of the sauce and the other half is saved for basting while grilled. The marinated meat is threaded on skewers and basted with sauce while grilling. This recipe is great way to grill in the summer or the fall.
Cut 1 ½ lb flank steak across the grain into ¼ inch thick slices. Then season with salt and pepper. Set aside. (The meat will cut easier for you if it is cold.)
Next in a small saucepan add ¼ cup soy sauce, ¼ cup water, 2 tbsp rice vinegar, 2 tsp brown sugar, 3 minced cloves garlic, 2 tsp minced ginger and 2 tsp cornstarch. (I double the original sauce recipe to use half for marinating and half for basting while grilling.)
Whisk well to combine. Place the saucepan over medium heat and bring to boil while whisking. It should thicken. Remove from heat.
Marinade the beef in half of the sauce and reserve the other half. When ready to grill thread beef onto skewers. (If using wooden skewers, make sure to soak them in water for at least 10 minutes before grilling.)
Then grill over medium-high heat (350 to 400 F) and brush generously with reserved teriyaki sauce on both sides. Cook 3 to 4 minutes per side.
Garnish the grilled meat with toasted sesame seeds. (You can serve on the skewers or remove and plate the meat by itself.)
If you like the recipe for Beef Teriyaki Skewers you can try other grilled recipes like Lemon Garlic Shrimp, Beef Skewers with Chimichurri or Honey Mustard Grilled Chicken.
Beef Teriyaki Skewers
Ingredients
- 1 ½ lb flank steak
- ½ tsp salt
- ½ tsp pepper
- 12 wooden skewers 16 inch
Teriyaki Sauce
- ¼ cup soy sauce
- ¼ cup water
- 2 tbsp rice vinegar
- 2 tsp brown sugar
- 3 cloves garlic minced
- 2 tsp ginger minced
- 2 tsp cornstarch
Instructions
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Cut flank steak across the grain into ¼ inch thick slices. Season with salt and pepper. Refrigerate until ready to use.
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Place skewers in water to cover and soak at least 10 minutes.
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Combine sauce ingredients in small saucepan and whisk. Place the saucepan over medium heat and bring to boil while whisking. It should thicken. Remove from heat.
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Thread beef onto the skewers about 2 pieces per skewer. Place the skewers on grill over medium-high heat (350 to 400 F) and brush generously with teriyaki sauce on both sides. Cook 3 to 4 minutes per side.
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Garnish with toasted sesame seeds and parsley.
Recipe Notes
I double the sauce ingredients and use half as a marinade and the other half for basting.