Teriyaki Beef Skewers with Scallions

This teriyaki beef skewer recipe transforms simple ingredients into a restaurant-worthy meal that'll have everyone thinking you've been hiding professional culinary skills. The combination of tender marinated beef and charred scallions creates the perfect balance of flavors, while the homemade teriyaki sauce adds that signature sweet-savory glaze that makes these skewers irresistible.

I first made these skewers for a backyard gathering last summer, and they've become my go-to impressive-but-easy recipe. Even my neighbor who claims to dislike Asian flavors requested the recipe after trying them.

Ingredients

For the Beef Skewers

• Flank steak or sirloin (1.5 lb): Choose well-marbled cuts for the juiciest results
• Scallions (1 bunch): Look for fresh, bright green stalks with firm white bases
• Wooden or metal skewers: Metal skewers provide more even cooking but wooden work fine with soaking

For the Teriyaki Marinade & Glaze

• Low-sodium soy sauce (1/2 cup): Provides the umami foundation without overwhelming saltiness
• Mirin (1/4 cup): Adds authentic sweetness and depth; traditional Japanese cooking wine works best
• Brown sugar (2 tbsp): Creates caramelization and balances the salty elements
• Honey (1 tbsp): Helps achieve that perfect sticky glaze texture
• Rice vinegar (1 tbsp): Brightens the sauce with subtle acidity
• Sesame oil (1 tbsp): Imparts nutty aroma and authentic flavor
• Garlic cloves (2): Use fresh for the most potent flavor
• Fresh ginger (1 tsp): Adds warmth and distinctive Asian flavor profile
• Cornstarch + water: Creates the perfect thick glossy coating

Step-by-Step Instructions

Create the Teriyaki Base:

Combine soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Let it simmer gently over medium heat for 5 to 7 minutes, stirring occasionally to help dissolve the sugar and honey. The flavors will begin to meld as the sauce reduces slightly.

Thicken the Sauce:

Mix the cornstarch with water in a small bowl until completely smooth. Pour this slurry into the simmering sauce while whisking constantly to prevent lumps. Continue cooking for another 1 to 2 minutes until the sauce coats the back of a spoon. Remove from heat and allow to cool completely before using. The sauce will thicken further as it cools.

Marinate the Beef:

Reserve about 1/4 cup of the cooled teriyaki sauce for glazing during cooking. Pour the remaining sauce over your thinly sliced beef in a shallow dish or sealed bag. Ensure all pieces are coated evenly by gently massaging the marinade into the meat. Refrigerate for at least one hour, though the flavor develops even better with 3 to 4 hours of marinating time.

Prepare Skewers:

If using wooden skewers, submerge them completely in cold water for at least 30 minutes to prevent burning. Thread alternating pieces of marinated beef and scallion segments onto each skewer, folding longer beef slices accordion-style. Leave small spaces between items to ensure even cooking and create a visually appealing presentation.

Grill to Perfection:

Preheat your grill or grill pan to medium-high heat. Place skewers on the hot surface and cook for 3 to 5 minutes per side. In the final minute of cooking, brush generously with the reserved teriyaki glaze to create that signature lacquered finish. The beef should have light charring on the edges while remaining tender inside.

Rest and Serve:

Transfer the finished skewers to a clean plate and allow them to rest for 2 to 3 minutes. This resting period allows the meat fibers to relax and juices to redistribute, ensuring maximum tenderness. Serve immediately while still hot for the best flavor and texture experience.

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The real secret to these skewers is the homemade teriyaki sauce. I've tried bottled versions in the past, but nothing compares to the depth of flavor you get from making it yourself. My grandfather taught me this recipe after spending years perfecting his technique, and the combination of mirin and brown sugar creates that authentic Japanese flavor profile that makes these skewers special.

Slicing Techniques

The way you slice your beef makes all the difference in this recipe. Always cut against the grain to ensure tenderness. Look for the lines running through the meat and slice perpendicular to them. For flank steak, this usually means cutting across the width of the steak rather than along its length. Aim for slices about 1/8-inch thick. If your meat is slightly frozen (about 20 minutes in the freezer), it becomes much easier to achieve those thin, even slices that cook quickly and absorb maximum flavor.

Make-Ahead Options

These skewers are perfect for meal prep or entertaining. You can marinate the beef up to 24 hours ahead of time for even deeper flavor. The teriyaki sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. You can even assemble the skewers several hours before cooking and keep them covered in the refrigerator. This makes them ideal for parties when you want to minimize last-minute preparation. Just remember to bring the skewers to room temperature for about 20 minutes before grilling for the most even cooking.

Serving Suggestions

While these skewers shine as a main dish alongside steamed rice, they're incredibly versatile. Try serving them with a cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast. For a complete meal, pair with stir-fried vegetables like bell peppers and snap peas. They also make excellent appetizers for gatherings when cut in half after cooking. For a fun presentation, serve them standing upright in a narrow, tall glass filled with a small amount of additional teriyaki sauce for dipping.

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Common Questions

→ What cut of beef works best for these teriyaki skewers?

Flank steak or sirloin work best as they're flavorful cuts that become tender when sliced thinly against the grain. Ribeye is another excellent option for more marbling and richness. The key is slicing the meat thinly and against the grain to ensure tenderness.

→ Can I make these skewers without a grill?

Absolutely! While grilling gives the best char and flavor, you can also cook these skewers on a grill pan, under a broiler, or in a very hot cast iron skillet. Just adjust cooking times accordingly - about 2-3 minutes per side under a broiler or 3-4 minutes per side in a hot pan.

→ What can I substitute for mirin?

If you don't have mirin, you can substitute with sweet rice wine or a mixture of dry sherry plus 1 teaspoon of sugar. In a pinch, you could also use 3 tablespoons of rice vinegar mixed with 1 tablespoon of sugar, or even white wine with a touch of honey.

→ How far in advance can I marinate the beef?

You can marinate the beef for up to 8 hours in the refrigerator. While a minimum of 1 hour works, 2-4 hours is ideal for the best flavor penetration. Avoid marinating longer than 8 hours as the acid in the marinade can start to break down the meat too much.

→ What sides pair well with teriyaki beef skewers?

Traditional pairings include steamed white rice or soba noodles. For a complete meal, add cucumber salad, pickled vegetables, edamame, or miso soup. Grilled vegetables like zucchini, bell peppers, or eggplant also complement these skewers beautifully.

→ How can I make this dish gluten-free?

To make gluten-free teriyaki beef skewers, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check that your mirin is also gluten-free, as some brands may contain trace amounts. All other ingredients in the recipe are naturally gluten-free.