Hey friends! Today I’m sharing with you one of my favorite quick summer dinners – Beef Teriyaki Skewers! I love this recipe because it is SO quick! And during the summer who really wants to spend too much time in the kitchen? Not me! I wanna be playing with my family!
Also, if you’re popping over from 30 Days – thanks so much for stopping by! For those of you that have found this post via my social media or pinterest, today I’m also sharing an awesome Summer drink over on Mique’s site! It’s my Raspberry Fizz Drink recipe! It’s seriously the best summer drink and the addition of the sorbet is awesome!
Anyways, back to the Beef Teriyaki Skewers! Start by soaking your bamboo skewers for at least 30 minutes! These will prevent them from burning on the BBQ! Honestly, I suggest soaking them longer if you can remember to get them soaking earlier! That just never happens for me! haha!
While your skewers are soaking, take a small sauce pan and either on the stove or grill mix together 1 cup soy sauce, 1/2 cup brown sugar, 2 tablespoons honey, 1 tablespoon mirin sweet rice wine, 1 tablespoon minced garlic and 1 teaspoon minced ginger. Mix and allow the sauce to simmer on a medium heat for 15 minutes. Stir frequently and do not allow to burn!
Then go ahead and cut your flank steak across the grain in 1/4″ thick strips. Thread the steak onto the skewers in a weaving pattern.
Once your sauce has simmered for 15 minutes, combine 1 1/2 tablespoons cornstarch with 1/4 cup cold water and add to the sauce. Stir and allow to simmer for another 5 minutes, stirring frequently while the sauce thickens.
Once the grill is heated to 400 degrees, put your skewers on the grill, baste in the sauce and cook for 2 minutes and then turn it to the other side, baste again and grill for 2 more minutes!
Repeat this process again, taking the sauce and baste each side of the meat and cook for 2 more minutes, per side! Remove rom the grill and sprinkle the skewers with sesame seeds and enjoy!
Beef Teriyaki Skewers
Ingredients
- 1 London Broil Steak
- 1 tablespoon sesame seeds
- salt & pepper
- TERIYAKI GLAZE
- 1 cup soy sauce
- 1 tablespoon Mirin sweet rice wine
- 1/2 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp garlic minced
- 1 tsp ginger minced
- 1 1/2 Tbsp cornstarch
- 1/4 cup cold water
Instructions
- Start by soaking your bamboo skewers for at least 30 minutes! These will prevent them from burning on the BBQ!
- While your skewers are soaking, take a small sauce pan and either on the stove or grill mix together 1 cup soy sauce, 1/2 cup brown sugar, 2 tablespoons honey, 1 tablespoon Mirin sweet rice wine, 1 tablespoon minced garlic and 1 teaspoon minced ginger. Mix and allow the sauce to simmer on a medium heat for 15 minutes. Stir frequently and do not allow to burn!
- Then go ahead and cut your London Broil across the grain in 1/4" thick strips!
- Once your sauce has simmered for 15 minutes, combine 1 1/2 tablespoon cornstarch with 1/4 cup cold water and add to the sauce. Stir and allow to simmer for another 5 minutes, stirring frequently as the sauce thickens.
- Thread the steak onto the skewers in a weaving pattern.
- On a grill heated to 400 degrees, baste the meat with the sauce and cook for 2 minutes and then turn it to the other side, baste and and grill for 2 more minutes!
- Take the sauce and baste each side of the meat again and cook for 2 more minutes, per side! Remove from the grill and sprinkle the skewers with sesame seeds and chopped cilantro and enjoy!
Notes
常来看看，受益匪浅。