Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb beef sirloin or flank, thinly sliced (1/8–1/4 inch)
- 20 wooden skewers, soaked 30 minutes
- 1 cup shoyu (soy sauce)
- 2/3 cup packed light brown sugar
- 1/2 cup unsweetened pineapple juice
- 1/4 cup mirin
- 2 tbsp rice vinegar
- 6 cloves garlic, finely grated
- 2 tsp fresh ginger, finely grated
- 2 tbsp toasted sesame oil
- 1 tsp black pepper
- Neutral oil for grill, sesame seeds, sliced green onions
- Cooked medium‑grain rice, for serving
Do This
- 1. Soak skewers 30 minutes; pat beef dry.
- 2. Whisk shoyu, brown sugar, pineapple juice, mirin, rice vinegar, garlic, ginger, sesame oil, and pepper; reserve 3/4 cup for glazing.
- 3. Marinate beef in remaining sauce 2–24 hours, refrigerated.
- 4. Thread beef onto skewers in an S‑shape, lightly shaking off excess marinade.
- 5. Preheat grill to medium‑high (450°F). Oil grates.
- 6. Grill 2–3 minutes per side (6–8 minutes total), brushing with reserved sauce; char edges briefly.
- 7. Rest 3 minutes. Sprinkle sesame seeds and green onions. Serve over hot rice.
Why You’ll Love This Recipe
- Classic local-style Hawaiian “teri” flavor: sweet, savory, garlicky, with nutty sesame depth.
- Thin-sliced beef cooks fast with charred edges and a glossy glaze.
- Great for weeknights or parties—make ahead, skewer, and grill in minutes.
- Kid-friendly and grill-master approved; easy to scale for a crowd.
Grocery List
- Produce: Garlic, fresh ginger, green onions
- Dairy: None
- Pantry: Shoyu (soy sauce), light brown sugar, unsweetened pineapple juice, mirin, rice vinegar, toasted sesame oil, black pepper, sesame seeds, neutral oil, medium‑grain rice, wooden skewers
Full Ingredients
Beef & Skewers
- 2 lb beef sirloin, flap, or flank steak, thinly sliced across the grain (1/8–1/4 inch)
- 20 wooden skewers (8–10 inch), soaked in water 30 minutes
- 1 tbsp neutral oil (for oiling grill grates)
Sweet-Shoyu Garlic-Sesame Marinade & Glaze
- 1 cup shoyu (soy sauce)
- 2/3 cup packed light brown sugar
- 1/2 cup unsweetened pineapple juice
- 1/4 cup mirin
- 2 tbsp rice vinegar
- 6 cloves garlic, finely grated or pressed
- 2 tsp fresh ginger, finely grated
- 2 tbsp toasted sesame oil
- 1 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
To Finish & Serve
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- 4–6 cups cooked medium‑grain rice (hot)
Step-by-Step Instructions
Step 1: Soak skewers and prep the grill
Place wooden skewers in water for at least 30 minutes to prevent burning. Preheat a gas grill to medium‑high (about 450°F/232°C). For charcoal, build a two‑zone fire with a hot direct side and a cooler indirect side. Clean and oil the grates just before grilling.
Step 2: Slice beef thinly
For easy slicing, partially freeze the beef for 30–45 minutes until firm around the edges. Slice across the grain into 1/8–1/4‑inch strips, 1–1.5 inches wide. Pat dry with paper towels so the marinade clings well.
Step 3: Mix the sweet-shoyu garlic-sesame marinade
In a bowl, whisk together shoyu, brown sugar, pineapple juice, mirin, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes (if using). Reserve 3/4 cup of this mixture in a small saucepan for glazing later. Pour the remaining marinade over the sliced beef in a zip‑top bag or shallow dish. Seal and chill 2–24 hours (8–12 hours is ideal). Turn once or twice to coat evenly.
Step 4: Thread the beef
Drain the beef well, letting excess marinade drip back. Thread each strip onto a soaked skewer in an S‑shape, packing it snugly from end to end but not bunched too thickly (for even cooking). You should have 16–20 skewers. Discard used marinade.
Step 5: Reduce the reserved sauce to a glaze
Bring the reserved 3/4 cup marinade to a rapid boil over medium‑high heat. Boil for 3–5 minutes, stirring, until slightly thickened and glossy. Reduce heat to low to keep warm. This ensures it’s food‑safe and perfect for basting and serving.
Step 6: Grill to charred edges
Oil the grill grates. Grill skewers over direct heat for 2–3 minutes per side (6–8 minutes total), brushing with the hot glaze after the first turn. Move to the hot zone for an extra 30–60 seconds to lightly char the edges, if desired. If flare‑ups occur, shift to the cooler zone briefly. The beef should be caramelized and just cooked through but still juicy.
Step 7: Finish and serve over rice
Transfer skewers to a platter and rest 3 minutes. Brush with a final swipe of glaze. Sprinkle with toasted sesame seeds and green onions. Serve immediately over bowls of hot medium‑grain rice, with extra glaze on the side.
Pro Tips
- Slice with ease: Slightly freeze the beef first for clean, ultra‑thin slices.
- Reserve before you marinate: Always set aside glaze from the marinade before the raw meat touches it.
- Skewer smart: Thread in an S‑shape so more surface area hits the grill for better caramelization.
- Mind the heat: 450°F gives fast color; use a two‑zone fire to manage flare‑ups and finish gently.
- Shiny, not burnt: Brush glaze toward the end of grilling to avoid scorched sugar.
Variations
- Broiler method: Arrange skewers on a foil‑lined, oiled rack 4–6 inches from the broiler. Broil on high 3–4 minutes per side, glazing after the first turn.
- Spicy teri: Stir 1–2 tsp gochujang or sambal oelek into the glaze for a sweet‑heat kick.
- Chicken or tofu: Swap with boneless, skinless chicken thighs (1.5‑inch strips; grill 4–5 minutes per side) or extra‑firm tofu (press well; grill 2–3 minutes per side).
Storage & Make-Ahead
Marinate beef up to 24 hours in advance. Skewers can be assembled up to 8 hours ahead; keep covered and chilled. Leftover cooked skewers keep 3–4 days in the refrigerator. Reheat on a hot grill or skillet 1–2 minutes per side, or in a 375°F oven for 6–8 minutes; re‑glaze to restore shine. Freeze uncooked marinated beef (flat, in a bag) up to 2 months; thaw overnight in the fridge, skewer, and grill.
Nutrition (per serving)
Approximate for 1/6 of recipe with 2/3 cup cooked rice: 560 calories; 36 g protein; 16 g fat; 69 g carbohydrates; 1,450 mg sodium. Values will vary based on beef cut and how much glaze is consumed.
