Beef Teriyaki Skewers Recipe

Combine marinade

In a medium bowl, whisk together soy sauce, mirin, sake (or dry sherry), brown sugar, honey, minced garlic, grated ginger, and sesame oil until sugar dissolves.

Reserve sauce for finishing

Remove 3 tablespoons of the mixture and set aside in a small bowl for glazing during cooking. This ensures a safe glaze that won't be contaminated by raw beef.

Make teriyaki glaze

Pour the remaining marinade into a small saucepan and bring to a gentle simmer over medium heat. Mix cornstarch with 1 tablespoon water to make a slurry, then whisk the slurry into the simmering marinade. Cook 1-2 minutes until slightly thickened. Remove from heat and let cool to room temperature.

Prepare beef

Pat the beef cubes dry with paper towels. Place them in a bowl and toss with 1 teaspoon vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper so each piece is lightly coated.

Marinate beef

Add the cooled thickened marinade to the beef (not the reserved 3 tablespoons). Turn to coat the cubes, cover, and refrigerate for at least 30 minutes and up to 2 hours. If short on time, 15 minutes will still add flavor.

Skewer the beef

If using wooden skewers, drain them from soaking and pat dry. Thread 3-4 beef cubes per skewer, leaving a small gap between pieces so heat circulates and the glaze adheres evenly. Arrange skewers on a tray.

Cook skewers (grill or broil or stovetop)

Preheat grill to medium-high (about 400°F / 200°C). Alternatively, preheat broiler or heat a heavy cast-iron grill pan over medium-high heat. Lightly oil the grill grates or pan. Place skewers on the hot surface and cook 2-3 minutes per side, turning to get even char, for medium-rare to medium doneness (internal temp 130–140°F / 54–60°C). In the last 1–2 minutes of cooking, brush the reserved 3 tablespoons glaze onto all sides of each skewer, turn once and brush again so glaze becomes sticky and shiny. If using broiler, place skewers on a foil-lined baking sheet about 6 inches from the heat source and broil 2–3 minutes per side, glazing once or twice. If using a pan, cook similarly and baste with reserved glaze.

Rest

Remove skewers from heat and let rest 3-4 minutes on a plate to redistribute juices and let glaze set.

Arrange skewers on a serving platter. Sprinkle toasted sesame seeds and sliced green onions over the skewers. Serve with lemon or lime wedges on the side for an optional bright squeeze.

Serve warm with steamed rice, pickled vegetables, or a simple salad. Leftover cooked skewers can be refrigerated up to 2 days; reheat gently and refresh with a light brush of warmed reserved glaze if desired.