Beef Teriyaki

Lynnda Cloutier


A beefy appetizer


★★★★★ 1 vote



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  • ·
    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

How to Make Beef Teriyaki


  1. 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.

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About Beef Teriyaki

Course/Dish: Meat Appetizers

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