Description

These Beef Teriyaki Skewers are a flavorful and easy-to-make appetizer or main dish, featuring tender flank steak marinated in a homemade teriyaki sauce and grilled to perfection on wooden skewers. The combination of soy sauce, brown sugar, garlic, and ginger creates a perfect balance of savory and sweet flavors, enhanced by a slight tang from rice vinegar. Perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

Scale

For the Beef Skewers

1½ pounds flank steak
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
12 wooden skewers (16 inches long)

For the Teriyaki Marinade and Sauce

¼ cup low sodium soy sauce
¼ cup water
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons cornstarch

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Instructions

Prepare the Skewers: Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
Season the Beef: Pat the flank steak dry and sprinkle with salt and pepper evenly on both sides.
Make the Teriyaki Sauce: In a bowl, mix the low sodium soy sauce, water, rice vinegar, brown sugar, minced garlic, and fresh ginger until the sugar dissolves.
Marinate the Beef: Place the seasoned flank steak into the marinade, cover, and refrigerate for at least 15 minutes to allow the flavors to infuse.
Prepare the Cornstarch Slurry: In a small bowl, mix the cornstarch with a little water to create a slurry and set aside.
Thread the Beef: Cut the marinated flank steak into bite-sized pieces and thread evenly onto the soaked skewers.
Preheat the Grill: Heat an outdoor grill or grill pan over medium-high heat.
Grill the Skewers: Place the beef skewers on the grill and cook for about 3-4 minutes per side, turning until nicely charred and cooked to your desired doneness.
Cook and Thicken the Sauce: While grilling, pour the marinade into a small saucepan, bring to a gentle boil, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a glaze consistency, about 2-3 minutes.
Glaze the Skewers: Brush the thickened teriyaki glaze generously over the cooked skewers before serving.
Serve: Arrange the skewers on a platter and serve immediately, optionally garnished with chopped green onions or sesame seeds.

Notes

Soaking the wooden skewers prevents them from catching fire on the grill.
Cut the beef into uniform pieces to ensure even cooking.
You can substitute flank steak with sirloin or skirt steak if preferred.
Adjust the sugar level in the marinade to taste for a sweeter or less sweet sauce.
Leftover teriyaki sauce can be stored in the refrigerator for up to 3 days.
For a gluten-free option, use tamari instead of soy sauce.