Teriyaki Beef Skewers

Let me tell you, there’s something truly magical about the smell of teriyaki marinade sizzling on a hot grill, and even more magical is the taste of perfectly cooked, tender beef skewers coated in that sweet and savory glaze. My family absolutely devours these Teriyaki Beef Skewers every time I make them. It’s become a staple for our summer barbecues and even a surprisingly quick weeknight dinner option when I want to add a little excitement to the table. The kids love helping me thread the beef onto the skewers, and the sticky, flavorful result is always a winner. If you’re looking for a recipe that’s guaranteed to impress and satisfy, look no further – these Teriyaki Beef Skewers are about to become your new favorite go-to.

Ingredients

• Beef Sirloin or Ribeye (1.5 lbs): Choose a tender cut like sirloin or ribeye, cut into 1-inch cubes. These cuts are ideal for grilling as they remain juicy and flavorful.
• Soy Sauce (¾ cup): Forms the salty and umami-rich base of the teriyaki marinade. Use low-sodium soy sauce to control the saltiness.
• Mirin (¼ cup): Japanese sweet rice wine, adds sweetness and depth of flavor to the marinade. If unavailable, you can substitute with dry sherry or cooking sake with a teaspoon of sugar.
• Sake (¼ cup): Japanese rice wine, adds complexity and tenderizes the beef. Dry sherry or rice wine vinegar can be used as alternatives.
• Brown Sugar (¼ cup, packed): Provides sweetness and helps create a beautiful caramelized glaze when grilling. Light or dark brown sugar can be used.
• Fresh Ginger (1 tablespoon, grated): Adds a warm, zesty, and aromatic note to the marinade. Fresh ginger is highly recommended for the best flavor.
• Garlic (2 cloves, minced): Essential for savory depth and aroma in the teriyaki marinade. Freshly minced garlic is always preferred over garlic powder.
• Sesame Oil (1 tablespoon): Adds a nutty and toasted flavor to the marinade, enhancing the Asian-inspired profile. Toasted sesame oil is more flavorful than regular sesame oil.
• Green Onions (2, chopped): Used both in the marinade for flavor and as a garnish for freshness and visual appeal.
• Sesame Seeds (for garnish): Adds a nutty flavor and a beautiful visual touch when sprinkled over the cooked skewers. White or black sesame seeds can be used.
• Wooden or Metal Skewers: Wooden skewers should be soaked in water for at least 30 minutes to prevent burning on the grill. Metal skewers are reusable and conduct heat, cooking the beef from the inside out as well.

Instructions

1. Prepare the Beef: Begin by trimming any excess fat or silver skin from the beef sirloin or ribeye. Cut the beef into 1-inch cubes, ensuring they are roughly uniform in size for even cooking on the skewers. Place the beef cubes in a medium-sized bowl.
2. Make the Teriyaki Marinade: In a separate bowl, whisk together the soy sauce, mirin, sake, and packed brown sugar until the sugar is dissolved. Add the grated fresh ginger, minced garlic, and sesame oil to the marinade. Stir well to combine all the ingredients, ensuring the flavors are well incorporated. Taste the marinade and adjust sweetness or saltiness if needed, according to your preference.
3. Marinate the Beef: Pour the teriyaki marinade over the beef cubes in the bowl. Add the chopped green onions to the bowl, ensuring they are distributed throughout the beef. Toss the beef to coat it evenly with the marinade. Cover the bowl tightly with plastic wrap or transfer the beef and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or ideally for 2-4 hours, or even overnight for a more intense flavor penetration. The longer marinating time will result in more tender and flavorful beef skewers.
4. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes while the beef marinates. This prevents the skewers from burning on the grill. If using metal skewers, no pre-soaking is necessary.
5. Thread the Beef: Remove the beef from the marinade, discarding the marinade. Thread the marinated beef cubes onto the prepared skewers, leaving a small space between each cube for even cooking. Aim for about 4-5 beef cubes per skewer, depending on the length of your skewers and the size of the cubes.
6. Preheat the Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. If you don’t have a grill, you can also use a grill pan on the stovetop or broil the skewers in the oven.
7. Grill the Skewers: Place the beef skewers on the preheated grill. Grill for approximately 2-3 minutes per side for medium-rare, 3-4 minutes per side for medium, or 4-5 minutes per side for medium-well, depending on your desired level of doneness and the thickness of the beef cubes. For well-done, cook for a little longer, but be careful not to overcook and dry out the beef. Rotate the skewers frequently to ensure even cooking and prevent burning.
8. Baste with Marinade (Optional): For an extra glossy and flavorful finish, you can baste the skewers with some of the reserved marinade during the last minute or two of grilling. Be cautious when basting with marinade that has been in contact with raw meat, especially if you intend to use it for serving later. It’s best to reserve a separate portion of the marinade before adding the beef if you plan to use it as a sauce after grilling. Alternatively, you can quickly simmer the used marinade in a saucepan on the stovetop until it reaches a safe temperature and thickens slightly, creating a glaze.
9. Rest and Garnish: Once the beef skewers are cooked to your desired doneness, remove them from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, resulting in more tender and flavorful beef. Garnish the Teriyaki Beef Skewers with a sprinkle of sesame seeds and freshly chopped green onions.
10. Serve Immediately: Serve the Teriyaki Beef Skewers immediately while they are hot and juicy. They are delicious served on their own as an appetizer or as a main course alongside rice, noodles, or grilled vegetables.

Nutrition Facts

(Per Serving, approximately 2 skewers – Nutritional values are estimates and can vary based on specific ingredients and portion sizes)

• Servings: 4 (approximately 2 skewers per serving)
• Calories: 350-450 kcal
• Protein: 30-40g

Preparation Time

Prep Time: 20 minutes (includes chopping beef, making marinade, and threading skewers)
Marination Time: 30 minutes minimum (2-4 hours recommended, overnight for best results)
Cook Time: 10-15 minutes (grilling time, depending on desired doneness)
Total Time: 40 minutes minimum (excluding extended marination time) – A relatively quick and easy recipe, perfect for a weeknight meal or a weekend barbecue. The majority of the time is hands-off marinating, allowing you to prepare other dishes or relax while the flavors develop.

How to Serve

Teriyaki Beef Skewers are incredibly versatile and can be served in a variety of ways to suit 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 any remaining marinade (that has been simmered or a reserved portion) over the rice and skewers for extra flavor.
  • Garnish with extra sesame seeds and chopped green onions.
• Noodle Bowl Delight:
  • Pair the skewers with your favorite noodles like soba, udon, or ramen noodles.
  • Toss the noodles with a light sesame oil and soy sauce dressing or a peanut sauce.
  • Add some stir-fried vegetables like bok choy, bell peppers, and mushrooms for a complete meal.
• Grilled Vegetable Skewers Side:
  • Create complimentary vegetable skewers to grill alongside the beef.
  • Consider vegetables like bell peppers, onions, zucchini, cherry tomatoes, and pineapple chunks.
  • Brush the vegetable skewers with a little olive oil and season with salt and pepper.
• Fresh and Crunchy Salad:
  • Serve the Teriyaki Beef Skewers with a vibrant and refreshing Asian-inspired salad.
  • Include ingredients like shredded cabbage, carrots, edamame, cucumbers, and a ginger-sesame dressing.
  • The salad provides a nice contrast to the rich and savory beef.
• Appetizer Platter:
  • Cut the beef skewers into smaller, bite-sized pieces and arrange them on a platter.
  • Serve with dipping sauces like extra teriyaki sauce, spicy mayo, or a ginger-scallion sauce.
  • Add other appetizers like spring rolls, edamame, and gyoza to create a full Asian-inspired appetizer spread.
• Tacos or Wraps:
  • Get creative and use the Teriyaki Beef Skewers filling for tacos or lettuce wraps.
  • Shred the beef from the skewers and fill warm tortillas or crisp lettuce cups.
  • Top with slaw, pickled onions, cilantro, and a drizzle of sriracha mayo for a fusion twist.
• Bento Box Lunch:
  • Pack the Teriyaki Beef Skewers as part of a bento box for a delicious and portable lunch.
  • Include sides like rice, steamed vegetables, a hard-boiled egg, and some fruit for a balanced and satisfying meal.
• Elegant Dinner Party:
  • Elevate the presentation by serving the skewers on a bed of creamy mashed sweet potatoes or polenta.
  • Garnish with microgreens or edible flowers for a sophisticated touch.
  • Pair with a crisp Sauvignon Blanc or a light-bodied Pinot Noir for a refined dining experience.

Additional Tips for Perfect Teriyaki Beef Skewers

1. Choose the Right Cut of Beef: For the most tender and flavorful skewers, opt for tender cuts of beef like sirloin, ribeye, or even New York strip steak. These cuts have good marbling, which keeps them juicy during grilling. Avoid tougher cuts like chuck or brisket, as they require longer cooking times and are not ideal for quick grilling on skewers.
2. Don’t Over-Marinate: While marinating is crucial for flavor, avoid marinating the beef for excessively long periods, especially in soy sauce-based marinades. The acid in soy sauce can start to break down the protein and make the beef texture mushy if marinated for more than 24 hours. 2-4 hours is generally ideal, and overnight is the maximum recommended time.
3. Soak Wooden Skewers Properly: If using wooden skewers, ensure they are soaked in water for at least 30 minutes, or even better, an hour before grilling. This prevents them from catching fire and burning on the grill. Fully submerged soaking is key.
4. Control the Grill Heat: Maintain medium-high heat on your grill for cooking Teriyaki Beef Skewers. This temperature allows the beef to cook through while developing a nice sear and caramelized glaze without burning the outside before the inside is cooked. If your grill gets too hot, reduce the heat or move the skewers to a cooler part of the grill to prevent charring.
5. Don’t Overcrowd the Skewers: When threading the beef onto the skewers, leave a small space between each cube. Overcrowding will hinder even cooking and prevent proper searing. Adequate spacing allows heat to circulate around each piece of beef.
6. Rest the Beef After Grilling: Just like with steaks, resting the Teriyaki Beef Skewers for a few minutes after grilling is essential for juicy and tender results. Cover them loosely with foil and let them rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat.
7. Customize Your Marinade: Feel free to adjust the teriyaki marinade to your taste preferences. For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the marinade. For a sweeter marinade, increase the brown sugar slightly. You can also experiment with adding other aromatics like grated apple or pear for extra depth.
8. Add Vegetables to Your Skewers: For a more complete meal on a skewer, consider adding vegetables alongside the beef. Bell peppers, onions, mushrooms, zucchini, and cherry tomatoes are all excellent choices. Marinate the vegetables separately or lightly brush them with olive oil and seasonings before threading them onto skewers with the beef. Vegetables will add color, flavor, and nutritional value to your skewers.

Frequently Asked Questions (FAQs) about Teriyaki Beef Skewers

Q1: What is the best cut of beef to use for Teriyaki Beef Skewers?

A: For the most tender and delicious Teriyaki Beef Skewers, it’s best to use tender cuts of beef that are suitable for grilling. Top sirloin, ribeye, and New York strip steak are excellent choices. These cuts have good marbling and remain juicy when cooked quickly on the grill. While you can use other cuts, these will provide the best texture and flavor outcome.

Q2: How long should I marinate the beef for Teriyaki Beef Skewers?

A: Marinating the beef for at least 30 minutes is recommended to allow the flavors to penetrate the meat. However, for deeper flavor and more tender beef, marinating for 2-4 hours is ideal. You can marinate overnight in the refrigerator for maximum flavor, but be mindful not to marinate for longer than 24 hours, as the soy sauce can start to break down the beef and make it mushy.

Q3: Can I bake or pan-fry Teriyaki Beef Skewers instead of grilling?

A: Yes, you can definitely bake or pan-fry Teriyaki Beef Skewers if you don’t have a grill or prefer indoor cooking.

• Baking: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the beef is cooked to your desired doneness, flipping halfway through.
• Pan-Frying: Heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Add the skewers and cook for 2-3 minutes per side for medium-rare, or longer for your desired doneness, until nicely seared and cooked through.

Both methods will yield delicious results, although grilling will provide the smoky flavor and char that is characteristic of skewers.

Q4: Can I make Teriyaki Beef Skewers ahead of time?

A: You can prepare the Teriyaki Beef Skewers in advance in several ways:

• Marinate Ahead: You can marinate the beef overnight in the refrigerator. Then, thread them onto skewers and grill when ready to serve.
• Prepare Skewers Ahead: You can thread the marinated beef onto skewers and store them in the refrigerator for up to 4-6 hours before grilling. Cover them tightly to prevent drying out.
• Cook Ahead (Less Recommended): While freshly grilled skewers are best, you can cook them ahead of time and reheat them gently. However, reheating may slightly dry out the beef. If you do reheat, do so gently in a low oven or skillet with a little extra teriyaki sauce to maintain moisture.

Q5: Can I make vegetarian Teriyaki Skewers?

A: Absolutely! You can easily adapt this recipe for vegetarian Teriyaki Skewers by substituting the beef with firm tofu or portobello mushrooms.

• Tofu: Press firm or extra-firm tofu to remove excess water, then cut it into cubes. Marinate and grill or bake as you would the beef.
• Portobello Mushrooms: Clean portobello mushroom caps and cut them into large pieces. Marinate and grill or bake until tender.

Other vegetarian options include halloumi cheese cubes or even vegetables like bell peppers, onions, zucchini, and pineapple marinated in teriyaki sauce and skewered.

Q6: How can I adjust the spice level of Teriyaki Beef Skewers?

A: You can easily adjust the spice level to your preference:

• For Mild Spice: Add a pinch of red pepper flakes or a small amount of sriracha to the marinade. Start with a small amount and taste as you go.
• For More Spice: Increase the amount of red pepper flakes or sriracha. You can also add a finely chopped chili pepper (like jalapeño or serrano) to the marinade for a more pronounced heat.
• For No Spice: Simply omit the red pepper flakes or sriracha from the marinade for a non-spicy version.

Q7: Can I store leftover Teriyaki Beef Skewers?

A: Yes, you can store leftover Teriyaki Beef Skewers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in a skillet over medium-low heat, in the oven at a low temperature (around 250°F or 120°C), or briefly in the microwave. Adding a little extra teriyaki sauce or a splash of water when reheating can help keep them moist.

Q8: Can I use the leftover marinade as a dipping sauce?

A: It is not recommended to use the marinade that has been in contact with raw beef as a dipping sauce directly due to food safety concerns. However, you can safely use it in two ways:

• Reserved Marinade: Before adding the beef to the marinade, reserve a portion of it. This reserved portion can be used as a dipping sauce or for basting during grilling.
• Simmered Marinade: After marinating the beef, you can boil the used marinade in a saucepan on the stovetop for at least 5-10 minutes until it reaches a safe temperature (165°F or 74°C) and thickens slightly. This cooked marinade can then be used as a sauce or glaze. Boiling will eliminate any potential bacteria from the raw beef.