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Teriyaki Beef Skewers
Tender pieces of sirloin steak marinated in an Asian-inspired sauce and cooked on a hot grill.
Prep Time
40
minutes
mins
Cook Time
10
minutes
mins
Total Time
50
minutes
mins
Servings:
6
Servings
Author:
Jessica Gavin
Ingredients
1/3
cup
soy sauce
3/4
cup
plus 2 tbsp water
divided
6
tablespoons
honey
1
tablespoon
rice vinegar
1
tablespoon
mirin rice wine
1/2
teaspoon
sesame oil
1
teaspoon
minced ginger
1 1/2
teaspoon
minced garlic
1
tablespoon
cornstarch
2
pounds
top sirloin steak
cut into 1 ½ inch cubes
2
cups
pineapple wedges
cut into 1 ½ inch cubes
1
cup
diced red onion
cut into 1 ½ inch cubes
½
teaspoon
sesame seeds
1
tablespoon
sliced green onion
2
tablespoons
cilantro leaves
Instructions
In a medium-sized bowl whisk together soy sauce, ¾ cup water, honey, rice vinegar, mirin rice wine, sesame oil, ginger, and garlic.
Reserve ½ cup of the teriyaki sauce mixture.
In a resealable plastic bag and cubed beef and ½ cup of the reserved teriyaki sauce mixture.
Marinate the beef for at least 30 minutes or overnight in a refrigerator.
If using wooden skewers, soak in water for 30 minutes before cooking.
Add the remaining teriyaki sauce mixture to a small saucepan, should be about 1 cup.
In a small bowl mix together the cornstarch and 2 tablespoons of water to make a cornstarch slurry.
Bring the sauce to a boil over medium-high heat and cook for 1 minute.
Add the cornstarch slurry to the boiling sauce, and whisk to combine.
Continuously stir until a nice and thick sauce coats the back of a spoon, 30 to 60 seconds. Set sauce aside.
Thread marinated beef, pineapple wedges and red onion on skewers.
Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
Once the grill is very hot, add the teriyaki beef skewers and discard the marinade.
Cook on one side uncovered for 3 minutes.
Flip over and cook another 3 minutes.
Cook on the remaining sides for 1 minute per side, or until the internal temperature of the beef reaches 130°F for medium-rare, or 140°F for medium.
Allow meat to rest for 5 minutes before serving.
Glaze skewers with teriyaki sauce and garnish with sesame seeds, green onions, and cilantro leaves.
Serve extra teriyaki sauce on the side.
Nutrition
Calories:
286
kcal
|
Carbohydrates:
22
g
|
Protein:
36
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
89
mg
|
Sodium:
807
mg
|
Potassium:
617
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
9
IU
|
Vitamin C:
2
mg
|
Calcium:
44
mg
|
Iron:
3
mg