Teriyaki Beef Skewers Recipe

Honestly, weeknight dinners can sometimes feel like a culinary tightrope walk. Balancing flavor, speed, and something that actually excites the family is a challenge. That’s where these Teriyaki Beef Skewers swooped in and saved the day, or rather, the week! From the moment the aroma of the sweet and savory teriyaki marinade started wafting from the kitchen, I knew we were onto a winner. The kids, usually picky eaters, were practically hovering, eager to get their hands on these glistening skewers. And let me tell you, they were not disappointed. The beef was incredibly tender, infused with that classic teriyaki tang, and the slight char from the grill (or in my case, the trusty grill pan) added a delightful smoky depth. Paired with a simple side of rice and some steamed broccoli, it was a meal that felt both special and satisfyingly easy. Cleanup was a breeze too, which is always a bonus in my book. If you’re looking for a crowd-pleasing, flavor-packed meal that’s surprisingly simple to make, look no further. These Teriyaki Beef Skewers are about to become your new go-to recipe.

Ingredients

• Beef Sirloin or Ribeye (1.5 lbs): Choose a tender cut of beef that’s well-marbled for maximum flavor and tenderness when grilled. Sirloin is a leaner option, while ribeye offers richer flavor due to its higher fat content. Cut into 1-inch cubes for even cooking on skewers.
• Soy Sauce (1 cup): The foundation of the teriyaki marinade, providing umami and saltiness. Use low-sodium soy sauce to control the salt content.
• Mirin (1/2 cup): Japanese sweet rice wine that adds sweetness, depth of flavor, and a beautiful glaze to the skewers. If unavailable, you can substitute with dry sherry or rice vinegar with a teaspoon of sugar.
• Sake (1/4 cup): Japanese rice wine that enhances the marinade’s complexity and tenderizes the beef. If you don’t have sake, you can substitute with dry white wine or even water in a pinch.
• Brown Sugar (1/4 cup, packed): Adds sweetness and helps create a sticky, caramelized glaze on the beef. Light or dark brown sugar works equally well.
• Fresh Ginger (1 tablespoon, grated): Provides a warm, zesty, and slightly spicy note that balances the sweetness and umami of the marinade. Use fresh ginger for the best flavor, and grate it finely to release its aromas.
• Garlic (2 cloves, minced): Adds a pungent and savory depth to the marinade, complementing the ginger and other flavors. Freshly minced garlic is always preferable over pre-minced for its brighter taste.
• Sesame Oil (1 tablespoon): Toasted sesame oil adds a nutty aroma and flavor that is characteristic of Asian cuisine and enhances the overall teriyaki profile. Use toasted sesame oil for its richer flavor.
• Green Onions (2, chopped, for garnish): Adds a fresh, mild oniony flavor and a pop of color as a garnish, finishing off the skewers beautifully. Both the white and green parts can be used.
• Sesame Seeds (2 tablespoons, toasted, for garnish): Toasted sesame seeds provide a nutty crunch and visual appeal as a garnish, complementing the sesame oil in the marinade and enhancing the overall texture. Toasting them in a dry pan for a few minutes brings out their flavor.
• Wooden or Metal Skewers: Used to thread the beef cubes for grilling or broiling. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and don’t require soaking.

Instructions

1. Prepare the Marinade: In a medium-sized bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil. Ensure the brown sugar is fully dissolved into the liquid mixture. This aromatic marinade is the key to infusing the beef with that signature teriyaki flavor and ensuring tenderness.
2. Marinate the Beef: Place the cubed beef into a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the beef, ensuring all pieces are evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor penetration. The longer the beef marinates, the more flavorful and tender it will become. Aim for at least 4 hours if possible.
3. Soak Wooden Skewers (if using): If you are using wooden skewers, soak them in water for at least 30 minutes before you start grilling. This step is crucial to prevent the skewers from catching fire or burning on the grill. Soaking ensures they are saturated with water and can withstand the heat for a longer period.
4. Preheat Grill or Grill Pan: Preheat your grill to medium-high heat. If using a grill pan on the stovetop, heat it over medium-high heat until it’s hot. Ensure your grill grates are clean and lightly oiled to prevent sticking. A hot surface is essential for achieving those beautiful sear marks and ensuring the beef cooks quickly and evenly.
5. Thread the Beef onto Skewers: Remove the beef from the marinade, letting any excess marinade drip off. Thread the marinated beef cubes onto the skewers, leaving a small space between each piece for even cooking. You can thread about 4-5 beef cubes per skewer, depending on their size and the length of your skewers.
6. Grill or Cook the Skewers: Place the beef skewers on the preheated grill or grill pan. Cook for about 2-3 minutes per side for medium-rare, or slightly longer for medium or well-done, depending on your preference and the thickness of the beef cubes. Turn the skewers occasionally to ensure even cooking and beautiful grill marks on all sides.
7. Baste with Marinade (Optional): During the last few minutes of grilling, you can baste the skewers with the remaining teriyaki marinade for an extra layer of flavor and a glossy glaze. Be cautious as the marinade contains sugar and can burn quickly. Basting towards the end helps create a sticky, caramelized coating without burning.
8. Check for Doneness: The beef is cooked when it reaches your desired level of doneness. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, it’s around 135-140°F (57-60°C), and for medium-well, it’s 140-145°F (60-63°C). Use a meat thermometer to ensure accurate doneness.
9. Garnish and Serve: Once cooked, remove the teriyaki beef skewers from the grill or grill pan and let them rest for a minute or two. Garnish with chopped green onions and toasted sesame seeds. Serve immediately while they are hot and juicy.

Nutrition Facts

Serving Size: 2 skewers (approximate)
Servings Per Recipe: 6

(Approximate values per serving)

• Calories: 350 kcal
• Protein: 35g
• Fat: 15g

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands and measurements.)

Preparation Time

Prep Time: 20 minutes
Marinating Time: 2 hours (minimum, ideally overnight)
Cook Time: 10-15 minutes

Total Time: 2 hours 30 minutes (minimum) + Marinating Time

This Teriyaki Beef Skewers recipe is relatively quick to prepare, with the majority of the time spent marinating to infuse the beef with flavor. The active cooking time is minimal, making it a great option for a weeknight meal, especially if you prepare the marinade and beef the night before. The marinating time is crucial for tenderizing the beef and achieving the best flavor, so planning ahead is recommended.

How to Serve

These Teriyaki Beef Skewers are incredibly versatile and can be served in a variety of ways, making them perfect for different occasions. Here are some delicious serving suggestions:

• Classic Rice Bowl:
  • Serve the skewers over a bed of fluffy steamed white rice or brown rice.
  • Drizzle extra teriyaki sauce over the rice and skewers for added flavor.
  • Garnish with extra green onions and sesame seeds.
  • This is a simple and satisfying way to enjoy the skewers as a complete meal.
• Alongside Asian-Inspired Sides:
  • Pair the skewers with a refreshing Asian slaw made with shredded cabbage, carrots, and a light vinaigrette.
  • Serve with edamame (steamed soybeans) sprinkled with sea salt.
  • Offer a side of quick pickled cucumbers for a tangy counterpoint to the savory skewers.
  • Consider adding a side of stir-fried vegetables like bok choy or broccoli for a balanced meal.
• As Appetizers for Parties:
  • Cut the beef cubes slightly smaller before threading onto skewers to create bite-sized appetizers.
  • Serve them on a platter with a dipping sauce of extra teriyaki marinade or a spicy mayo.
  • Arrange them attractively on a serving tray with garnishes like green onions and sesame seeds.
  • These skewers are perfect for cocktail parties, barbecues, or any gathering where you need delicious finger food.
• With Noodles:
  • Serve the skewers with a side of stir-fried noodles, such as yakisoba or udon noodles.
  • Toss the noodles with a light soy sauce-based sauce and some vegetables for a heartier meal.
  • The teriyaki flavors of the skewers complement the noodles beautifully.
• In Lettuce Wraps:
  • For a lighter, lower-carb option, serve the beef from the skewers in crisp lettuce cups.
  • Add toppings like shredded carrots, cucumbers, bean sprouts, and a drizzle of sriracha mayo for extra flavor and texture.
  • This is a refreshing and healthy way to enjoy the teriyaki beef.
• Grilled Vegetable Skewers as a Vegetarian Option:
  • For a complete meal and to cater to vegetarians, grill vegetable skewers alongside the beef skewers.
  • Vegetables like bell peppers, onions, zucchini, cherry tomatoes, and mushrooms are excellent choices.
  • Marinate the vegetables in a similar teriyaki-inspired marinade or simply brush them with olive oil and season with salt and pepper.

Additional Tips for Perfect Teriyaki Beef Skewers

1. Choose the Right Cut of Beef: For the most tender and flavorful skewers, opt for cuts like sirloin, ribeye, or even New York strip. These cuts have good marbling and will stay juicy when grilled. Avoid tougher cuts that require long cooking times, as they can become dry and chewy on skewers.
2. Don’t Skip the Marinating Time: Marinating is crucial for infusing the beef with flavor and tenderizing it. Aim for at least 2 hours of marinating, but overnight is even better. The longer the beef marinates, the more intense the teriyaki flavor will be, and the more tender the beef will become.
3. Soak Wooden Skewers Properly: If using wooden skewers, ensure they are fully submerged in water for at least 30 minutes before grilling. This prevents them from burning on the grill and ensures they hold up during cooking. Change the water once or twice during soaking for better results.
4. Don’t Overcrowd the Skewers: When threading the beef onto skewers, leave a small space between each cube. This allows for better air circulation and ensures even cooking on all sides. Overcrowding can lead to uneven cooking and steamed rather than grilled beef.
5. Control the Heat: Grill the skewers over medium-high heat. This allows the beef to cook through while developing a nice sear on the outside without burning. If the grill is too hot, the outside might char before the inside is cooked.
6. Baste Wisely: Basting with the remaining marinade can add extra flavor and a beautiful glaze, but do it towards the end of cooking. The marinade contains sugar, which can burn easily if exposed to high heat for too long. Baste during the last few minutes to caramelize the sauce without burning.
7. Rest the Beef: After grilling, let the skewers rest for a minute or two before serving. This allows the juices to redistribute throughout the beef, resulting in more tender and flavorful skewers. Tent them loosely with foil while they rest to keep them warm.
8. Customize Your Marinade: Feel free to adjust the marinade to your taste. Add a pinch of red pepper flakes for a spicy kick, a squeeze of lemon or lime juice for brightness, or a tablespoon of honey for extra sweetness. Experiment with different ingredients to create your perfect teriyaki flavor profile.

Frequently Asked Questions (FAQs)

Q1: Can I use a different cut of beef for these skewers?
A: Yes, while sirloin or ribeye are recommended for their tenderness and flavor, you can also use other cuts like New York strip, flank steak, or even skirt steak. If using flank or skirt steak, consider marinating for a longer period to tenderize the meat, and slice it thinly against the grain before threading onto skewers.

Q2: Can I make these skewers in the oven or air fryer instead of grilling?
A: Absolutely! To bake them in the oven, preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper or foil. Bake for 10-15 minutes, flipping halfway through, until cooked through. For the air fryer, preheat it to 400°F (200°C) and cook for 8-12 minutes, flipping halfway, depending on the size of your beef cubes and air fryer model.

Q3: Can I prepare the teriyaki beef skewers ahead of time?
A: Yes, you can prepare the beef and marinade up to 24 hours in advance. Marinate the beef overnight in the refrigerator for maximum flavor. You can also thread the marinated beef onto skewers ahead of time and keep them covered in the refrigerator until you are ready to grill or cook them.

Q4: Can I freeze leftover teriyaki beef skewers?
A: Cooked teriyaki beef skewers can be frozen, but the texture might slightly change upon thawing and reheating. To freeze, let the skewers cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight and reheat gently in the oven, microwave, or skillet.

Q5: What are some good side dishes to serve with teriyaki beef skewers?
A: Teriyaki beef skewers pair well with a variety of side dishes. Consider serving them with steamed rice, Asian slaw, edamame, quick pickled cucumbers, stir-fried vegetables, noodles, or in lettuce wraps. Grilled vegetables skewers also make a great vegetarian accompaniment.

Q6: Can I make a vegetarian version of these skewers?
A: Yes, you can easily adapt this recipe for a vegetarian version. Use firm tofu or halloumi cheese cut into cubes instead of beef. Marinate the tofu or halloumi in the teriyaki marinade as you would the beef, and then thread them onto skewers with vegetables like bell peppers, onions, zucchini, and mushrooms. Grill or bake as directed.

Q7: Is it necessary to use sake and mirin in the teriyaki marinade?
A: While sake and mirin contribute to the authentic teriyaki flavor, you can substitute them if needed. For mirin, you can use dry sherry or rice vinegar with a teaspoon of sugar. For sake, you can use dry white wine or even water. However, for the most authentic and nuanced teriyaki flavor, using mirin and sake is recommended.

Q8: How do I prevent the teriyaki sauce from burning on the grill?
A: Teriyaki sauce contains sugar, which can burn easily on high heat. To prevent burning, avoid basting the skewers too early in the cooking process. Baste with the marinade only during the last few minutes of grilling to create a glaze without burning. Also, ensure your grill is not too hot (medium-high heat is ideal) and keep a close eye on the skewers while they are grilling.

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