Teriyaki Beef Skewers
Teriyaki originated in Japan - the word means 'glazed and roasted.' Chinese takeout restaurants adapted it for grilled meats.
⏱️ Prep: 10 min🍳 Cook: 5 min
Ingredients
| 1/4 cup | 60 ml | brown sugar |
| 3 tbsp | 45 ml | rice wine |
| 2 tbsp | 30 ml | soy sauce |
| 3 | garlic cloves, crushed and chopped | |
| 1 tbsp | 15 ml | fresh ginger, crushed and chopped |
| 1 pound | 455 g | boneless sirloin steak, cut into 1-inch strips |
| — | Soy and Ketchup Dipping Sauce, for serving |
Instructions
Serves 2 to 4. 30 minutes or less. Teriyaki originated in Japan. The word literally means 'glazed and roasted.' In Japan, teriyaki is usually made for fish dishes. Chinese takeout restaurants added ginger and garlic to the sauce and started using it with grilled meats such as beef and chicken.
- Set the broiler to high. If using wooden skewers, soak 6 to 8 of them in water for 15 minutes. You can also use metal skewers.
- Meanwhile, in a medium bowl, whisk together the brown sugar, rice wine, soy sauce, garlic, and ginger.
- Seal the steak and marinade in a large zip-top bag. Massage for 2 minutes.
- Thread the strips of marinated steak onto the skewers with the thickest portion near the tip.
- Broil the steak directly under the broiler for 1 to 2 minutes, until your desired doneness is reached.
- Serve immediately with the dipping sauce.
Substitution tip: Try this with thinly sliced marinated pork, chicken, or whole shrimp!