Teriyaki Beef Skewers Recipe by Siri Daly

Teriyaki Beef Skewers Recipe by Siri Daly

Chef’s Notes

My son calls these “dessert steaks” and devours them every time I make them. They are slightly sweet, sticky and tender and are always very popular with children and adults alike.

Technical tip: Slicing your beef against the grain is crucial to ensuring your meat is tender. Tri-tip beef has two different grain directions, so it’s important to first determine where they intersect and cut them vertically at the intersection, making it easier to slice against the grain correctly. You can always ask your butcher to do it for you!

Swap option: If you can’t find the tri-tip, you can use sirloin or sirloin steak. If you’re trying to save time, use your favorite teriyaki sauce instead!

to prepare


Combine all ingredients (except beef) in a small saucepan and whisk together over medium-high heat until the sugar dissolves. Bring the mixture to a boil, then simmer until the sauce thickens. Remove it from the heat and let it cool.


Place the beef and sauce in a large plastic bag or baking dish, then marinate for at least an hour or overnight.


Remove the meat from the marinade and place the meat on metal skewers.


Heat a grill or grill pan to medium-high heat.


Grill the skewers until cooked through, about 3 minutes per side.

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