Fire-n-stick Steak Or Shrimp (2) Recipe

Make teriyaki marinade

In a small saucepan or heatproof bowl combine soy sauce, mirin, brown sugar, and 2 tablespoons water. Stir to dissolve sugar.

Place saucepan over medium-low heat. Add grated ginger and minced garlic. Bring to a gentle simmer, stirring occasionally.

In a small cup whisk cornstarch with 1 tablespoon cold water until smooth. Pour into simmering sauce and whisk until thickened, about 30–45 seconds. Remove from heat and stir in sesame oil. Reserve 3 tablespoons of the sauce for brushing while cooking and serving; cool remaining sauce to room temperature for marinating.

Slice and season steak

If using steak, slice across the grain into 1/2-inch wide strips about 2–3 inches long so they will thread easily on skewers. Pat pieces dry with paper towel. Lightly season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Place steak pieces in a shallow dish or zip-top bag. Pour 3–4 tablespoons of the cooled teriyaki marinade over steak, toss to coat, and refrigerate for 20–30 minutes (no more than 1 hour) to tenderize and flavor.

Assemble steak skewers

Thread 4–5 pieces of marinated steak onto each skewer, leaving a little space between pieces so heat circulates. Brush or rub 1/2 teaspoon vegetable oil over each skewer to help sear.

Cook steak skewers

Preheat a grill or cast-iron skillet to medium-high (about 425°F / 220°C). Place skewers on hot grill or pan and sear 2–3 minutes per side for medium-rare to medium, turning once. During the last minute of cooking, brush with reserved teriyaki sauce (apply 1–2 times) to glaze. Internal temp target: 130–135°F for medium-rare, 140°F for medium. Remove from heat and let rest 3 minutes.

Transfer to a platter and sprinkle with toasted sesame seeds and sliced green onion. Serve with lime wedges if desired.

Season shrimp

If using shrimp, pat them dry and toss with 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Thread 4 shrimp onto each skewer, piercing once near the tail and once near the body so they stay flat on the skewer.

Marinate lightly (optional)

If you prefer a stronger teriyaki flavor, brush shrimp with 1–2 tablespoons of the cooled teriyaki marinade and let sit 10–15 minutes. Do not marinate shrimp longer than 30 minutes or they can become mushy.

Cook shrimp skewers

Preheat grill or skillet to medium-high (about 400°F / 200°C). Place shrimp skewers on the hot surface and cook 1.5–2 minutes per side until pink and opaque. In the final 30–45 seconds, brush both sides with reserved teriyaki glaze (apply 1–2 times) to create a shiny coating. Do not overcook—shrimp should have a slightly springy texture.

Remove from heat, sprinkle with toasted sesame seeds and sliced green onion. Serve immediately with lime wedges if desired.

Serve each skewer on a small platter or board as an appetizer. Offer extra teriyaki sauce for dipping at the side. Toasted sesame seeds and green onion add aroma and color.

If using bamboo skewers, remember to soak them 30 minutes before assembling to prevent burning. For two skewers total, follow either the steak or shrimp section; quantities are sized for two appetizer skewers (4 skewers included if you want extras).