Sharing another easy and delicious summer grilling recipe today! These teriyaki beef skewers with home-made teriyaki sauce are killer good! I love to make these with flank or skirt steak and marinate them overnight for the best results. Serve these beef skewers with a side of rice, a salad or with grilled veggies!
|Prep Time: 30 Mins||Cook Time: 15 Min|
- 1 1/2 pounds flank or skirt steak
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seed oil
- 1/2 tsp EACH: garlic powder, onion powder, ginger
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- sesame seeds, for garnish
- chopped green onion, for garnish
- 12 to 15 bamboo skewers
- Prepare the teriyaki marinade first. Combine in a large bowl the soy sauce, water, oil, sugar, vinegar, and spices. Whisk and set aside.
- Use a sharp knife to prepare the steak: trim any silverskin and fatty parts. Slice the steak into long, 1-inch wide strips. Place the sliced steak into the prepared marinade, cover and refrigerate for at least an hour. For best results, refrigerate for 4 to 6 hours, or overnight. Turn the beef every couple of hours.
- While the beef is marinating, pre-soak the bamboo skewers in water to prevent the wood from burning. Preheat an outdoor grill to 475F; or stove-top grill to medium-high. Skewer each strip of beef, one to two pieces per skewer. Grill the beef for 4 to 5 minutes per side.
- While beef is grilling, finish preparing the teriyaki sauce. Pour the marinade into a small saucepan and bring up to a simmer over medium heat; simmer for 5 minutes. In a small bowl, combine the cornstarch and water, then add the slurry to the sauce. Whisk and cook the sauce for 1 minute, until the sauce is thickened. Use a pastry brush to add more sauce to the beef skewers.
- Garnish the beef with sesame seeds and chopped green onions when serving; serve immediately.
Recipes by TatyanaEveryDayFood
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