Teriyaki Beef Skewers

Teriyaki Beef Skewers

*1 and 1/2 pounds Top Sirloin Steak/London Broil or tenderloin, cut into cubes or use steaks (but the meat will be tougher) of your choice

Teriyaki Marinade:

*
*1/2 cup Soy Sauce

*3/4 cup Water

*2 teaspoons grated Ginger

*2 teaspoons minced Garlic

*1/4 teaspoon Red Pepper Flakes

*1/4 cup Brown Sugar

*3 Tablespoons Honey

*2 Tablespoons White Wine Vinegar

*1 to 2 teaspoons Toasted Sesame Seeds

*Water for thinning the sauce, if needed

*Save half of the marinade to make Teriyaki Sauce for dipping after skewers are grilled.

Marinating Beef

Combine and whisk together the marinade ingredients and divide the marinade sauce. Place half the marinade in a Ziploc bag along with beef and seal the bag. Message the meat in the bag. Refrigerate overnight.

Slurry for the Teriyaki Sauce for Dipping Grilled Teriyaki Beef Skewers

*
*2 teaspoons Cornstarch, for sauce only

*1/4 cup Water

*
Note: Add the slurry to 1/2 of the marinade for making the Teriyaki Sauce, not for the overnight marinade.

Combine half the marinade to the slurry and in a small sauce pot, cook sauce on medium low-heat until it thickens and add water if need to desired consistency.

Meat Skewers
Cut marinated beef into chunks and thread them onto a pre-soaked wooden Skewer. (I soaked the wooden skewers about 1 hour in water but I’ve also heard of soaking them in soy sauce for an extra marinade taste.)

*
Grill 8-11 minutes on George Forman Turning over half way through grilling or cook in the oven 375*F. 20- 30 minutes.

Makes 5 to 6 Skewers/Kabobs