Teriyaki Beef Skewers Recipe
Make Teriyaki Beef Skewers Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Skewers & Garnish
Method
Beef & Marinade
- 1
- 2
Make marinade
In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, sesame oil, cornstarch and black pepper until sugar and cornstarch are dissolved and mixture is smooth. The cornstarch helps the marinade cling and gives a glossy glaze when reduced.
- 3
Marinate beef
Place beef cubes in a resealable bag or shallow container. Pour about three-quarters of the marinade over the beef (reserve the remaining marinade for glazing and finishing). Massage to coat, press out excess air and refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, reduce salt exposure by using low-sodium soy sauce (already specified).
Skewers & Cooking
- 4
Prepare skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated beef onto skewers, leaving a little space between pieces so heat circulates. Arrange about 4–6 pieces per 6–8 inch skewer depending on cube size.
- 5
- 6
Cook skewers
Place skewers on the hot grill or pan. Cook for 2.5–3 minutes per side, turning once, until a rich brown char forms and internal temperature reaches 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Total cooking time is typically 6–8 minutes depending on heat and cube size. Avoid overcooking; beef will continue to rest.
- 7
Glaze while cooking
While skewers cook, pour the reserved marinade into a small saucepan and bring to a gentle simmer over medium heat. Simmer for 2–3 minutes until slightly thickened and glossy and any raw meat juices are cooked out. Brush the hot glaze onto the skewers in the last 1–2 minutes of cooking on each side, turning and brushing once more to build up a sticky teriyaki coating.
- 8
Rest & finish
Transfer cooked skewers to a plate and let rest 3–5 minutes. This allows juices to redistribute and glaze to set. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lime or lemon wedges if desired.