If you are looking for a delightful way to bring bold flavors to your weeknight dinner or next barbecue, this Beef Teriyaki Skewers Recipe will surely become a new favorite. Tender strips of flank steak are marinated in a perfectly balanced teriyaki sauce that’s both sweet and savory, then grilled to juicy perfection on skewers. The rich glaze caramelizes as it cooks, creating that irresistible combination of smoky, tangy, and umami-packed bites that will have everyone asking for seconds. This recipe is not only a feast for the taste buds but also incredibly straightforward, making it ideal for any home cook wanting to impress without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own contribution to the taste, texture, and vibrant appeal of your Beef Teriyaki Skewers Recipe. From the protein-packed flank steak to the fresh zing of ginger and the sweetness of brown sugar, everything blends harmoniously to create an unforgettable dish.
- 1½ pounds flank steak: Choose a well-marbled cut for tender, juicy skewers.
- ½ teaspoon salt: Season boldly to enhance the meat’s natural flavors.
- ½ teaspoon pepper: Adds a mild heat that complements the marinade.
- 12 wooden skewers (16 inches long): Soak these beforehand to prevent burning during grilling.
- ¼ cup low sodium soy sauce: A salty backbone that forms the base of the teriyaki glaze.
- ¼ cup water: Helps mellow the sauce and keep it from becoming too thick.
- 2 tablespoons rice vinegar: Introduces a subtle tang that brightens up the richness.
- 2 tablespoons brown sugar: Adds sweetness and helps create that sticky caramelized finish.
- 3 cloves garlic, minced: Infuses a fragrant savory punch in every bite.
- 2 teaspoons fresh ginger, minced: Brings warmth and a fresh zing to the marinade.
- 2 teaspoons cornstarch: Thickens the sauce to coat the meat beautifully.
How to Make Beef Teriyaki Skewers Recipe
Step 1: Prepare the Marinade
In a medium bowl, whisk together the low sodium soy sauce, water, rice vinegar, brown sugar, minced garlic, and ginger until the sugar dissolves. Then, stir in the cornstarch, which is the secret to that irresistibly glossy and thick teriyaki glaze that clings to the meat while grilling.
Step 2: Slice and Season the Steak
Trim any excess fat from your flank steak and slice it thinly across the grain into strips about ½ inch thick. This method ensures tenderness once cooked. Lightly season the beef strips with salt and pepper to bring out their natural flavor before marinating.
Step 3: Marinate the Beef
Place the steak strips in a shallow dish or resealable bag and pour over half of the marinade, reserving the rest for later. Make sure every slice is beautifully coated. Marinate in the fridge for at least 30 minutes to an hour so the flavors can meld deeply with the beef.
Step 4: Skewer the Steak
Thread the marinated strips onto the soaked wooden skewers, packing them closely but not too tight. This ensures even cooking and helps retain juiciness as they grill.
Step 5: Grill to Perfection
Preheat your grill or grill pan over medium-high heat. Grill the skewers for about 3 minutes per side, brushing occasionally with the reserved marinade to build layers of flavor and keep them succulent. Look for those beautiful grill marks and a slight caramelization that signals they’re ready.
Step 6: Rest Before Serving
Once grilled, let your skewers rest for a few minutes. This simple step allows the juices to redistribute, keeping each bite tender and flavorful without dryness.
How to Serve Beef Teriyaki Skewers Recipe
Garnishes
Fresh garnishes elevate these skewers beyond simply delicious. Sprinkle a handful of toasted sesame seeds or chopped scallions on top for a pleasant crunch and bright color contrast. A few sprigs of fresh cilantro or a squeeze of lime juice can add an unexpected burst of freshness to balance the sweet teriyaki glaze.
Side Dishes
Pair your Beef Teriyaki Skewers Recipe with steaming jasmine rice or coconut rice to soak up every bit of the luscious sauce. Stir-fried vegetables such as snap peas, bell peppers, or bok choy offer a fresh, colorful component and a lovely textural contrast. For a casual meal, try serving alongside a crunchy Asian slaw dressed in a light sesame vinaigrette.
Creative Ways to Present
Take your presentation up a notch by serving the skewers on a wooden platter lined with banana leaves for a tropical vibe. Consider placing the skewers over a bed of mixed greens to turn it into a warm salad. Alternatively, chop the grilled beef from the skewers and toss it into lettuce cups with shredded carrots and a drizzle of extra teriyaki sauce for fun, bite-sized wraps.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might not last long), store the skewers and sauce separately in airtight containers in the refrigerator. They will keep well for up to three days, giving you quick, flavorful meals that heat up easily during the week.
Freezing
You can freeze the cooked beef skewers for up to two months by wrapping them tightly in foil or placing them in freezer-safe bags. Just remember to defrost them in the refrigerator overnight for best quality and texture.
Reheating
Reheat your Beef Teriyaki Skewers Recipe gently by warming them in a skillet over medium-low heat, brushing with a bit of reserved sauce to keep them moist. Avoid microwaving if possible, as this can toughen the meat.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain for the best texture.
Do I have to use wooden skewers?
Wooden skewers are great because they’re inexpensive and easy to find, but metal skewers work perfectly too. Just be cautious as metal transfers heat more quickly when grilling.
Can I make the marinade ahead of time?
Definitely! The marinade can be prepared a day ahead and stored in the refrigerator, which actually helps the flavors develop even more deeply.
Is it possible to bake these skewers instead of grilling?
Yes, you can bake the skewers in a preheated oven at 425°F (220°C) for about 10 minutes, turning halfway through and brushing with extra sauce to simulate that grilled caramelization.
How spicy is this recipe?
This Beef Teriyaki Skewers Recipe isn’t spicy by default, but if you love a kick, add a pinch of red pepper flakes or a splash of sriracha to the marinade for some heat.
Final Thoughts
This Beef Teriyaki Skewers Recipe feels like a warm hug on a plate—effortless to prepare, packed with layers of flavor, and versatile enough for any occasion. Whether you’re grilling for friends or whipping up a quick family dinner, these skewers will brighten your table and fill your kitchen with irresistible aromas. I encourage you to try this recipe soon and watch how quickly it becomes a go-to favorite in your cooking repertoire.
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Beef Teriyaki Skewers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Description
Delight in these flavorful Beef Teriyaki Skewers, a quick and easy recipe perfect for grilling enthusiasts. Marinated in a homemade teriyaki sauce featuring soy sauce, garlic, ginger, and brown sugar, the flank steak is tenderized and infused with sweet and savory flavors. These skewers cook in just minutes and serve as an impressive appetizer or main dish for any gathering.
Ingredients
Beef Skewers
- 1½ pounds flank steak
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 12 wooden skewers (16 inches long), soaked in water for 30 minutes
Teriyaki Marinade
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons cornstarch
Instructions
- Prepare the Skewers: Begin by soaking the wooden skewers in water for at least 30 minutes to prevent burning during cooking. Meanwhile, trim any excess fat from the flank steak and cut it into evenly sized strips about 1 inch thick for uniform cooking.
- Make the Marinade: In a small saucepan, combine the soy sauce, water, rice vinegar, brown sugar, minced garlic, and ginger. Bring the mixture to a simmer over medium heat. In a separate bowl, mix the cornstarch with a tablespoon of water to create a slurry, then add it to the saucepan. Stir continuously until the sauce thickens slightly. Remove from heat and let cool to room temperature.
- Marinate the Beef: Place the steak strips in a large bowl or resealable plastic bag. Pour the cooled teriyaki sauce over the meat, ensuring all pieces are well coated. Cover or seal, and refrigerate for at least 20 minutes to allow the flavors to infuse.
- Assemble the Skewers: Thread the marinated steak strips onto the soaked skewers, distributing the meat evenly. Discard any leftover marinade.
- Grill the Skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 3-4 minutes per side, turning once, until the beef reaches your desired level of doneness and has a nice char.
- Serve: Remove the skewers from the grill and let rest for a couple of minutes. Serve hot as an appetizer or with steamed rice and vegetables for a complete meal.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- You can substitute flank steak with sirloin or skirt steak for similar results.
- For an extra smoky flavor, consider finishing the skewers with a quick broil if not grilling.
- Adjust the sweetness of the marinade by varying the brown sugar according to your preference.
- Ensure the cornstarch slurry is fully dissolved to avoid lumps in the sauce.
