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Beef Teriyaki Skewers
When these Beef Teriyaki Skewers are sizzling on your grill, the aroma will make everyone around you stop what they're doing and come for a taste of these easy to make flank steak skewers with homemade teriyaki sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 274 kcal
Course:
Appetizer , Lunch
Cuisine:
Asian
Ingredients
- 1½ pound flank steak
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 16 inch Wooden skewers 12
For Teriyaki Sauce
- ¼ cup soy sauce low sodium
- ¼ cup water
- 2 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 3 cloves garlic minced
- 2 teaspoon fresh ginger minced
- 2 teaspoon cornstarch
Instructions
- Cut the flank steak across the grain into ¼ inch thick slices. Season with salt and pepper. Refrigerate until using.
- Place the skewers in enough water to cover them and let them soak for about 10 minutes.
- In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
- Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350℉ to 400℉) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
- Garnish with toasted sesame seeds and parsley, if desired.
Cup of Yum
Notes
- Slice the Beef: To make slicing the flank steak easier and get thin, even slices, place the steak in the freezer for 10-15 minutes before cutting.
- Pre-soak Skewers: To prevent wooden skewers from burning on the grill, soak them in water for at least 10 minutes before threading the beef.
- You can use any type of steak that you prefer.
- Grilling Tips: Monitor the grill temperature to prevent overcooking the beef. Adjust cooking time based on the thickness of the beef slices.
- This beef teriyaki recipe can be stored in an airtight container in the fridge for 3 – 4 days. The sauce can be stored separately in the fridge and should last for 1 week.
- If you’d like to freeze your cooked beef just freeze in an airtight container. Just allow to thaw overnight in the fridge when ready to eat. The sauce can be frozen indefinitely– perfect for other dishes in the future!
Nutrition Information
Serving
1serving
Calories
274kcal
(14%)
Carbohydrates
9g
(3%)
Protein
37g
(74%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
102mg
(34%)
Sodium
915mg
(38%)
Potassium
617mg
(18%)
Sugar
6g
(12%)
Vitamin C
0.7mg
(1%)
Calcium
47mg
(5%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 102mg | 34% |
| Sodium | 915mg | 38% |
| Potassium | 617mg | 13% |
| Sugar | 6g | 12% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.