Teriyaki Sesame Beef Skewers Recipe

I’m sharing Beef Skewers of thinly sliced beef threaded on skewers and glazed with a sweet, sticky sesame soy sauce that grills in minutes and is perfect as appetizers or part of a meal.

I still get surprised how a few smart things can turn a simple grill night into something you remember. I use thin slices of flank steak and let them soak up glossy soy sauce so each bite is savory and a little sweet.

These Beef Skewers shine on a plate, all sticky and teasing, they make people lean in and ask whats in them. They work as a flashy appetizer or that small showpiece when you want to impress without fuss.

Try them once and you will keep thinking about the next time you can make them.

Ingredients

• Flank steak or sirloin, high in protein and iron, gives meaty, satisfying texture.
• Soy sauce, salty umami, adds sodium and depth, not much fiber or protein.
• Mirin, sweet rice wine, adds gentle sweetness and bright acidity to the glaze.
• Brown sugar, gives caramel sweetness and body, mainly simple carbohydrates.
• Toasted sesame oil, nutty aroma, small healthy fats, used sparingly for flavor.
• Garlic, pungent, adds savory depth, has antioxidants and immune supporting compounds.
• Fresh ginger, zesty warmth, aids digestion, gives spicy, bright lift.
• Scallions and sesame seeds, fresh onion bite and crunch, small fiber and healthy fats.

Ingredient Quantities

• 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• 1/3 cup (80 ml) soy sauce preferably low sodium
• 1/4 cup (60 ml) mirin
• 2 tbsp (30 ml) sake or dry cooking wine optional
• 2 tbsp packed brown sugar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 garlic cloves minced
• 1 tbsp fresh ginger grated
• 1 tsp cornstarch
• 1 tbsp water for slurry
• 1-2 tbsp neutral oil for grilling like vegetable or canola
• 12-16 bamboo skewers
• 1 tbsp toasted sesame seeds
• 2 scallions thinly sliced for garnish

How to Make this

1. Soak 12 to 16 bamboo skewers in water for at least 30 minutes so they dont burn, then pat dry when ready to use.

2. Make the teriyaki mix: in a bowl whisk together soy sauce, mirin, sake if using, brown sugar, honey, toasted sesame oil, minced garlic and grated ginger. Reserve about 3 tablespoons of this mixture in a small separate bowl before you add the raw beef.

3. Slice the steak thinly against the grain and toss the slices in the remaining teriyaki mix to coat. Marinate 20 minutes at minimum, up to 2 hours in the fridge for more flavor.

4. Meanwhile whisk 1 teaspoon cornstarch with 1 tablespoon water until smooth to make the slurry. Put the reserved teriyaki mixture in a small saucepan and simmer gently for 2 minutes, then stir in the slurry and cook until it thickens to a glossy glaze, about 1 minute more. Remove from heat.

5. Thread the marinated beef onto the soaked skewers, folding slices if needed so each skewer has 2 to 4 thin pieces but dont overcrowd them, leave tiny gaps so heat circulates.

6. Preheat a grill or grill pan to high heat and brush the grates or pan with 1 to 2 tablespoons neutral oil so the meat wont stick.

7. Grill the skewers 1 to 2 minutes per side, just long enough to get good char and the slices are cooked through but still juicy. Brush with the thickened teriyaki glaze in the last 30 seconds on each side to build a sticky coat.

8. Remove skewers from the grill and let them rest 1 to 2 minutes so juices settle.

9. Sprinkle toasted sesame seeds and thinly sliced scallions over the skewers and serve hot as an appetizer or with rice.

10. Quick tips: always reserve some marinade to cook into a sauce rather than using raw marinade for basting, bring meat close to room temp before grilling for even cooking, and dont overcook thin slices or they get tough.

Equipment Needed

1. 12–16 bamboo skewers (soaked in water at least 30 minutes, then patted dry)
2. Cutting board and sharp chef knife to slice the steak thin against the grain
3. Large mixing bowl for the marinade and a small bowl to reserve about 3 tbsp of it
4. Whisk (or fork) for the teriyaki and for the cornstarch slurry
5. Small saucepan to simmer and thicken the reserved marinade into a glaze
6. Measuring cups and spoons for the soy, mirin, sugar, etc
7. Grill or heavy grill pan plus tongs to turn the skewers on high heat
8. Pastry brush for oiling the grates and brushing on the glaze, plus paper towels to pat skewers dry

FAQ

Teriyaki Sesame Beef Skewers Recipe Substitutions and Variations

• Flank steak: skirt steak or hanger steak are the closest swaps, flat-iron or top sirloin also work if you want a bit more marbling, just slice thinly against the grain.
• Mirin: no mirin? mix 3 tbsp sake or dry white wine with 1 tbsp sugar, or use sweet rice cooking wine, dry sherry plus a pinch of sugar also does the trick.
• Soy sauce (low sodium): tamari for gluten free, coconut aminos for a milder sweeter, lower-salt option, or regular soy sauce if you reduce other salt in the dish.
• Cornstarch slurry: use arrowroot powder in a 1:1 swap, potato starch works too, or mix 1 tbsp all-purpose flour with 1 tbsp water but you may need to cook a bit longer to get rid of the raw flour taste.

Pro Tips

1. Partially freeze the steak for 20 to 30 minutes before slicing so you can get really thin, even cuts. Slice against the grain, not with it, or the bites will be chewy.

2. Pat the slices almost dry with paper towel right before grilling. Moisture makes steaks steam not sear, and with all that sugar in the glaze you want a quick hit of high heat so you get char without burned sugar. Brush the cooked, cooled glaze on only in the last 30 seconds per side so it glossy up without scorching.

3. Soak the bamboo skewers at least 30 minutes, better if an hour. Thread meat loosely, leaving tiny gaps so heat can move around each slice, and keep only 2 to 4 thin pieces per skewer so they cook fast and evenly.

4. Bring the meat close to room temp for 15 to 20 minutes before grilling for even cooking, rest the skewers a minute or two after pulling them off the heat, and serve a little extra warm glaze on the side for dipping so every bite stays juicy.