Teriyaki Beef Skewers

Build the Meal Around Teriyaki Beef Skewers

• Steamed rice
• Cucumber salad
• Edamame
• Miso soup

How to Make Teriyaki Beef Skewers

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1. Whisk the soy sauce, mirin, sugar, garlic, ginger and oil. Set aside a third in a clean bowl.

   Mark done

2. Weave the beef onto soaked skewers, pour over the larger share of marinade and leave for 30 minutes.

   Mark done Start 30 min timer

3. Heat the grill to high and cook the skewers for 6 minutes, turning every 90 seconds and brushing with the reserved sauce for the last 2 minutes.

   Mark done Start 6 min timer

4. Scatter with the sesame seeds and spring onions.

   Mark done

Notes From the Method

Reserve some sauce for basting.

Soak bamboo skewers.

If your grill runs hot, check at 4 minutes.

Marinate for 30 minutes only.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in the fridge for 2 days. Reheat briefly.

Common Questions

Teriyaki Beef Skewers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.