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Beef Teriyaki Skewers

Flank steak is cut into slices and seasoned with salt and pepper. 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.
Course Entree
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Servings 4 people

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

  1. Cut flank steak across the grain into ¼ inch thick slices. Season with salt and pepper. Refrigerate until ready to use.
  2. Place skewers in water to cover and soak at least 10 minutes.
  3. 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.
  4. 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.
  5. 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.