Servings: 8 servings
Calories: 230kcal
Equipment
- Chef’s knife
- Cutting board
- Medium mixing bowl
- 24 six-inch bamboo or metal appetizer skewers
- Small saucepan
- Grill, grill pan, or heavy cast-iron skillet
- Tongs
- Instant-read thermometer
Ingredients
Beef and Teriyaki Marinade
- 1 1/2 lb top sirloin steak trimmed and cut into even 3/4-inch cubes
- 1/3 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tbsp light brown sugar packed
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp fresh ginger finely grated
- 2 cloves garlic finely grated or minced
Glaze and Finish
- 2 tsp cornstarch
- 1 tbsp cold water
- 1 tbsp sesame seeds lightly toasted if desired
- 2 scallions thinly sliced
Instructions
Marinate the Beef
- Cut the sirloin into even 3/4-inch cubes. Whisk the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, ginger, and garlic until the sugar begins to dissolve.
- Measure out 1/3 cup of the teriyaki mixture and refrigerate it separately for the glaze. Add the beef to the remaining marinade, toss well, cover, and refrigerate for 1 to 4 hours.
- If using bamboo skewers, soak them in water for at least 30 minutes before cooking. Drain the beef well, then thread 3 pieces onto each mini skewer, leaving a little space between the pieces so heat can reach the sides.
Make the Glaze
- Pour the reserved 1/3 cup teriyaki mixture into a small saucepan and bring it to a gentle simmer. Stir the cornstarch and cold water together, whisk the slurry into the sauce, and simmer for 1 to 2 minutes until glossy and lightly thickened.
Cook and Finish
- Preheat a grill or grill pan over medium-high to high heat. Arrange the skewers in a single layer without crowding and cook for 6 to 8 minutes total, turning every 1 1/2 to 2 minutes so the beef browns on several sides. Begin checking early because the small pieces cook quickly.
- During the final minute, brush the skewers lightly with the thickened glaze and turn just long enough to set the glaze without scorching the sugar. For food-safety guidance, whole-muscle beef should reach 145°F and rest for at least 3 minutes.
- Transfer the skewers to a platter, brush with a final light coat of glaze, and sprinkle with sesame seeds and scallions after cooking. Serve warm.
Notes
Chefts's Notes
- Cut the beef as evenly as possible. On mini skewers, a difference of even 1/4 inch can mean one piece is done before the next.
- Give the beef at least 1 hour in the marinade, but keep it to about 4 hours with this soy-forward mixture so the seasoning stays balanced.
- Leave a small gap between beef pieces on each skewer. Tight packing traps steam and works against the browned edges you want.
- Let excess marinade drip from the beef before it hits the heat. Too much liquid cools the cooking surface and delays browning.
- Brush on the thickened teriyaki glaze near the end of cooking. The sugar caramelizes quickly and can turn from glossy to scorched in very little time.
- Add the sesame seeds after the skewers come off the heat so they stay visible and keep their texture.
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Nutrition
Calories: 230kcal | Carbohydrates: 9g | Protein: 19g | Fat: 12g | Saturated Fat: 4.2g | Cholesterol: 54mg | Sodium: 446mg | Potassium: 343mg | Fiber: 0.3g | Sugar: 6.8g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2.1mg
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