Beef Teriyaki

Lynnda Cloutier


A beefy appetizer

pinch tips: How to Carve a Whole Chicken




12 wood or metal skewers
1 cup low sodium soy sauce
½ cup brown sugar
2 tbsp honey
1 tbsp mirin
1 tsp minced ginger
1 tbsp minced garlic
1 tbsp cornstarch
½ lb sirloin, thinly sliced into 5" strips
2 tsp sesame oil
salt & pepper

Directions Step-By-Step

Soak skewers in water 30 minutes. Preheat grill or grill pan to medium high and brush with vegetable oil. Make the teriyaki glaze: In a small pan, stir together soy sauce, brown sugar, honey, mirin, ginger and garlic. Simmer over medium heat 15 minutes. Meanwhile, stir cornstarch and 1/4 cup cold water in a small bowl until cornstarch dissolves. Whisk cornstarch mixture into soy sauce mixture and continue simmering another 5 to 7 minutes, until thickened. Remove from heat. Let cool. In a bowl, toss beef strips with sesame oil. Thread each strip onto a skewer and season with salt and pepper to taste. Grill skewers 5 minutes on each side. Then brush each with teriyaki glaze and grill another 4 minutes. Serve warm, brushed with additional glaze as desired. Serves 4

This is summer party food at it’s best.

About this Recipe

Course/Dish: Meat Appetizers