Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb beef sirloin or flank steak, cut into 1-inch cubes
- 8–10 wooden skewers (8-inch), soaked 20–30 minutes
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 1 tbsp rice vinegar
- 2 tbsp brown sugar (packed)
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1/2 tsp red pepper flakes (optional)
- 2 tsp cornstarch + 2 tsp water
- 2 scallions, thinly sliced
- 2 tsp toasted sesame seeds
- 1 tbsp neutral oil (for grill grates)
Do This
- 1) Soak skewers; cut beef into 1-inch cubes.
- 2) Whisk soy, mirin, vinegar, brown sugar, honey, sesame oil, garlic, ginger, and flakes; reserve 1/3 cup marinade.
- 3) Marinate beef 30 minutes (up to 12 hours, chilled).
- 4) Simmer reserved marinade with cornstarch slurry 2–3 minutes to make a glossy glaze.
- 5) Preheat grill to medium-high (450°F); oil grates.
- 6) Thread beef onto skewers; pat dry.
- 7) Grill 2–3 minutes per side (130–135°F for medium-rare), brush with glaze in last minute; rest 3 minutes, sprinkle sesame seeds and scallions.
Why You’ll Love This Recipe
- Classic teriyaki flavor—savory-sweet soy, ginger, and garlic—on juicy, charred beef.
- Quick cook time with a make-ahead marinade for busy weeknights or easy entertaining.
- Built-in glaze strategy for lacquered, caramelized edges without burning.
- Finishes fresh and crisp with toasted sesame seeds and scallions.
Grocery List
- Produce: Fresh ginger, garlic, scallions
- Dairy: None
- Pantry: Beef sirloin or flank steak (1.5 lb), low-sodium soy sauce, mirin, rice vinegar, brown sugar, honey, toasted sesame oil, red pepper flakes (optional), cornstarch, toasted sesame seeds, neutral oil, wooden skewers
Full Ingredients
Beef Skewers
- 1.5 lb beef sirloin or flank steak, trimmed and cut into 1-inch cubes
- 8–10 wooden skewers (8-inch), soaked in water 20–30 minutes (or use metal skewers)
Teriyaki Marinade
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 1 tbsp rice vinegar
- 2 tbsp brown sugar (packed)
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated (about 1-inch piece)
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
Glaze & Finish
- 1/3 cup reserved marinade (from above)
- 2 tsp cornstarch mixed with 2 tsp cold water
- 2 scallions, thinly sliced
- 2 tsp toasted sesame seeds (white or a mix of white/black)
For Grilling
- 1 tbsp neutral oil (for oiling grill grates)
Step-by-Step Instructions
Step 1: Soak skewers and prep the beef
Soak wooden skewers in water for 20–30 minutes so they do not scorch on the grill. Trim excess fat from the beef and cut into 1-inch cubes for quick, even cooking. Pat the cubes dry with paper towels to help them sear.
Step 2: Whisk and divide the teriyaki marinade
In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, and red pepper flakes (if using). Before adding any meat, measure out and reserve 1/3 cup of this marinade in a small saucepan—this will become your glaze. Set the saucepan aside.
Step 3: Marinate the beef
Place the beef cubes in a zip-top bag or shallow dish and pour the remaining marinade over them. Seal and toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. If marinating longer than 1 hour, turn the bag once or twice to redistribute the marinade.
Step 4: Make the teriyaki glaze
Stir the cornstarch and water together to make a slurry. Bring the reserved 1/3 cup marinade in the saucepan to a gentle boil over medium heat. Whisk in the slurry and simmer, whisking, until glossy and thick enough to coat a spoon, 2–3 minutes. Remove from heat and keep warm; the glaze will thicken slightly as it cools.
Step 5: Preheat and prepare the grill
Preheat a gas or charcoal grill to medium-high heat (about 450°F). Clean and oil the grates: dip a folded paper towel in 1 tbsp neutral oil and, using tongs, wipe the grates. This helps prevent sticking and encourages caramelization.
Step 6: Skewer and grill the beef
Drain the beef, discarding the used marinade. Pat the cubes dry again for best browning, then thread onto soaked skewers, leaving a little space between pieces. Place the skewers on the hot grill and cook 2–3 minutes per side until browned with light char and an internal temperature of 130–135°F for medium-rare (or to your preferred doneness). Brush with the teriyaki glaze during the final 30–60 seconds on the grill to lacquer without burning.
Step 7: Rest and finish
Transfer skewers to a platter and rest 3 minutes to let juices settle. Brush with a little extra glaze if desired. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with any remaining warm glaze on the side.
Pro Tips
- Use low-sodium soy sauce to keep the glaze balanced—regular soy can taste overly salty once reduced.
- For deep sear, pat the beef very dry before skewering; moisture fights browning.
- Glaze late in grilling to prevent the sugars from burning; 30–60 seconds is perfect.
- Cut beef uniformly (1-inch cubes) so everything cooks at the same speed.
- No grill? Broil on a foil-lined, oiled rack 4–5 inches from the heat for 6–8 minutes, turning once; glaze in the last minute.
Variations
- Chicken Teriyaki Skewers: Swap beef for 1.5 lb boneless, skinless chicken thighs, cut into 1.25-inch pieces; cook to 175°F.
- Surf-and-Turf: Alternate beef with fresh pineapple chunks and bell pepper squares; grill times remain similar.
- Gluten-Free: Use certified gluten-free tamari in place of soy sauce; reduce added sweetener slightly if using coconut aminos.
Storage & Make-Ahead
Marinate the beef up to 12 hours ahead. The glaze can be made 3 days in advance; rewarm gently with a splash of water if too thick. Leftover cooked skewers keep in an airtight container in the refrigerator for up to 3 days; reheat under a broiler or in a hot skillet for 1–2 minutes to re-crisp. Freeze cooked, cooled beef (off the skewers) for up to 2 months; thaw overnight and reheat briefly. Do not reuse marinade that touched raw beef; only the reserved and boiled glaze is safe to serve.
Nutrition (per serving)
Approx. 440 calories; 36 g protein; 22 g fat; 23 g carbohydrates; 9 g sugars; 1,000–1,200 mg sodium (varies by soy sauce). Values are estimates.
