Teriyaki Beef Skewers with Scallions (Printable Page)
# What You Need:
→ Beef Skewers
01 -
1.5 lb (700 g) flank steak or sirloin, sliced thinly against the grain
02 -
1 bunch scallions, trimmed and cut into 2-inch pieces
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Wooden or metal skewers
→ Teriyaki Marinade & Glaze
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1/2 cup low-sodium soy sauce
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1/4 cup mirin or substitute with sweet rice wine or dry sherry + sugar
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2 tbsp brown sugar
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1 tbsp honey
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1 tbsp rice vinegar
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1 tbsp sesame oil
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2 garlic cloves, minced
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1 tsp fresh ginger, grated
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1 tsp cornstarch + 2 tsp water for slurry
# How to Make It:
01 -
Combine soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat for 5–7 minutes.
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Mix cornstarch with water in a small bowl. Stir into the saucepan and simmer for another 1–2 minutes until slightly thickened. Let the sauce cool.
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Reserve 1/4 cup of the teriyaki sauce for glazing. Place sliced beef in a shallow dish or resealable bag, pour the remaining marinade over it, cover, and refrigerate for at least 1 hour (up to 8 hours).
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Soak wooden skewers in water for 30 minutes if using. Thread marinated beef and scallion pieces alternately onto skewers.
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Preheat grill to medium-high heat. Grill skewers for 3–5 minutes per side, brushing with reserved glaze during the final minutes. Beef should be cooked through and lightly charred.
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Let skewers rest briefly before serving. Garnish with sesame seeds and sliced scallions as desired.
# Helpful Tips:
01 -
Serve with steamed rice, soba noodles, or grilled vegetables.
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For spicier flavor, add a dash of chili oil or Sriracha to the glaze.
03 -
Substitute chicken or tofu for beef—adjust cook time accordingly.