EASY BEEF TERIYAKI
Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
Provided by Kelley Simmons
Number Of Ingredients 12
Steps:
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat 2 tablespoons of oil in a large skillet.
- When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan.
- Add in garlic and ginger and cook for 1-2 minutes.
- In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
- Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
- In a small bowl mix together the cornstarch and water.
- Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
- Add steak back to the pan and toss to coat the beef with the sauce.
- Serve immediately with green onions and sesame seeds if desired.
Nutrition Facts : Calories 393 kcal, Carbohydrate 34 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1910 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
TERIYAKI FLANK STEAK
Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Asian flair to grilled flank steak. -Nancy Fairless of Clifton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper. , Pour 2/3 cup marinade into a shallow dish; add the steak and green onions and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), brushing occasionally with reserved marinade.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 388mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
TERIYAKI BEEF STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
- Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
- Serve over rice and garnish with scallions and sesame seeds.
SOY-MARINATED FLANK STEAKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
- Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
MARINATED TERIYAKI FLANK STEAK
Warm days are the perfect time to get out the grill. And this tender grilled steak and marinade of teriyaki, ginger and orange from Sandi Poznanski of St. Howard Beach, New York makes a refreshing main course.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Transfer 3/4 cup marinade to a large bowl; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep. Place steak in bowl; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 3 tablespoons of the reserved marinade. , Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.
Nutrition Facts : Calories 220 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 352mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BACKYARD FLANK STEAK TERIYAKI
This sweet-and-salty steak comes from the writer Jeff Gordinier's mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.
Provided by Jeff Gordinier
Categories dinner, easy, meat, steaks and chops, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
- Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams
TERIYAKI MARINATED FLANK STEAK
Take a boring cut of meat and make it exciting with this Teriyaki Marinated Flank Steak recipe that will soon become a favorite!
Provided by Michelle Boulé
Categories Main Course
Time 2h25m
Number Of Ingredients 10
Steps:
- Season meat generously with salt and pepper.
- Combine all marinade ingredients in a large bowl. Place meat in a large ziploc bag and pour marinade in bag over meat. Seal bag and place in fridge to marinate for 2 hours to 24 hours.
- Remove from bag and pat dry.
- Preheat oven with broiler on high.
- Place flank steak on a lined baking sheet and broil for 6-7 minutes per side or unitel desired doneness. Let cool for 10 minutes before slicing. Serve thinly sliced and enjoy!
Nutrition Facts : Calories 591 kcal, Carbohydrate 46 g, Protein 56 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 136 mg, Sodium 3374 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
FLANK STEAK WITH TERIYAKI MARINADE
Make and share this Flank Steak with Teriyaki Marinade recipe from Food.com.
Provided by evelynathens
Categories Steak
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Make ¼ inch slits in one side of the steak with a sharp paring knife; fill slits with garlic and put steak in a shallow dish large enough to hold it.
- Whisk together remaining ingredients until emulsified.
- Pour over steak, turning steak to coat well, let marinate, covered, turning occasionally, for 1 hour at room temperature and up to 10 hours, chilled.
- Let steak come to room temperature and discard garlic.
- Broil 4 inches from heat, turning once, 10-12 minutes for medium-rare meat and reserve pan juices.
- Alternatively, remove steak from marinade and grill over hot coals, brushing occasionally with marinade for the same amount of time as the broiler.
- Transfer to a platter and let stand 10 minutes.
- Slice thin across the grain and serve with reserved pan juices.
FLANK STEAK TERIYAKI (CROCK POT)
This is from Rival's Crock Pot Cooking. 1975. DH loves this sort of thing. I would serve this with a green veggie, probably broccoli.
Provided by dicentra
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roll flank steak, tie and cut into 6 individual steaks.
- In a shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar and Worcestershire sauce.
- Marinate steaks about 1 hour at room temperature.
- Dissolve bouillon cubes in boiling water; combine with rice and 1/2 cup of the soy mixture in crock pot.
- Top each steak with a pineapple ring, then place in crock pot.
- Cover and cook on low for 8-10 hours or on high for 3-4 hours.
TERIYAKI MARINATED FLANK STEAK
Marinated Flank Steak! This is a wonderful way to bar-b-que flank steak,it has become a real favorite of everyone I have given the recipe to...mmmmmm
Provided by Chef Niki
Categories Meat
Time 17m
Yield 1 steak, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and trim any fat from the flank steak.
- Score the flank steak and put into a gallon size freezer bag,add the marinade and put in refrigerator for at least 4 hours.
- (longer is better) Also, you may double or triple the marinade recipe and do several flank steaks and store in the freezer,just be sure to get as much air out of the bags before putting in the freezer.
- Cook the flank steak approx. 5-6 minutes on each side for medium rare.
PINEAPPLE TERIYAKI STEAK
Make and share this Pineapple Teriyaki Steak recipe from Food.com.
Provided by Amber Dawn
Categories Steak
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat into 1/8-inch slices and place in a slow cooker.
- In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic.
- Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours.
- Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker.
- Cook, stirring, until slightly thickened.
Nutrition Facts : Calories 207.5, Fat 8.6, SaturatedFat 3, Cholesterol 31, Sodium 712.5, Carbohydrate 14.7, Fiber 0.5, Sugar 9.3, Protein 17.6
KAHLUA TERIYAKI FLANK STEAK
Make and share this Kahlua Teriyaki Flank Steak recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients for the marinade in a zip lock bag. Marinate for several hours or overnight.
- Prepare barbecue. Drain marinade into a small saucepan and bring to boil. Mix the cornstarch and water and add to the marinade and cook until thickened.
- Grill steak for about 5 minutes on each side for rare. Transfer steak to platter; let stand for 10 minutes.
- Thinly slice across grain and pass marinade as sauce.
Nutrition Facts : Calories 361.7, Fat 18.6, SaturatedFat 5.8, Cholesterol 58.1, Sodium 1083.6, Carbohydrate 7.4, Fiber 0.2, Sugar 5.9, Protein 32
GRILLED STUFFED FLANK STEAK WITH SCALLIONS, GINGER, AND TERIYAKI GLAZE RECIPE
Negimaki-grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze-is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.
Provided by J. Kenji López-Alt
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.
- Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
- Season steak on exposed side with salt and pepper. Spread scallion-ginger mixture over steak, leaving a 1-inch border at the top and the bottom.
- Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
- Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
- To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, brush with 1 to 2 tablespoons teriyaki sauce, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.
- Alternatively, to Finish Indoors : Adjust oven rack to center position and preheat oven to 400°F. Heat 2 teaspoons vegetable oil in a large skillet over high heat until lightly smoking. Add steaks and cook, turning occasionally, until well browned on both sides, about 4 minutes total. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Brush with sauce and transfer to oven. Cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce, about 2 to 5 minutes total. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.
Nutrition Facts : Calories 342 kcal, Carbohydrate 9 g, Cholesterol 90 mg, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, Sodium 1026 mg, Sugar 4 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CORIANDER TERIYAKI FLANK STEAK
Categories Beef Broil Quick & Easy Dinner Soy Sauce Coriander Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Press coriander onto both sides of steak and put steak on a large plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil and pour over steak, turning steak to coat. Marinate, turning occasionally, 10 minutes.
- Preheat broiler.
- Heat an oiled broiler pan about 3 inches from broiler until hot. Put steak on hot pan and broil 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro.
TERIYAKI FLANK STEAK
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Provided by KENT SULLIVAN
Categories World Cuisine Recipes Asian
Time 8h35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1848.8 mg, Sugar 9.7 g
More about "teriyaki flank steaks food"
FLANK STEAK RECIPES | TWO DELICIOUS FLANK STEAK MARINADES
From cookingnook.com
Cuisine AmericanTotal Time 5 hrs 20 minsCategory Main CourseCalories 253 per serving
- Pour one of the marinade mixtures over the steak in a dish with sides and cover tightly. Let stand, refrigerated, for at least 5 hours. Turn the meat in the marinade several times to make sure it is well coated.
- Grill on high under the broiler or on the barbecue for up to 6 minutes per side for medium rare, or 6 to 8 minutes per side for medium well.
GRILLED BEEF SKEWERS WITH TERIYAKI BEER MARINADE RECIPE ...
From kitchenswagger.com
Reviews 3Category AppetizerCuisine AmericanTotal Time 12 hrs 8 mins
- Place the steak on a cutting board and find the natural graining running lengthwise through the steak. Cut the steak into 1/4 inch thick slices AGAINST the grain. This is to ensure the steak is tender and easy to bite. If you slice with the grain, the meat will be much tougher to bite through.
- Whisk marinade ingredients in a bowl until combined. Place the steak strips and marinade in a large ziplock bag. Let marinade overnight or for 24 hours if desired.
- Let wooden skewers soak in water for roughly 30 minutes before grilling. This will prevent skewers from burning. Skewer two slices of steak on each skewer. Grill for roughly 3-4 minutes per side on medium-high heat for medium. Serve immediately.
GRILLED TERIYAKI FLANK STEAK RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (24)Total Time 2 hrs 24 minsCategory EntreeCalories 370 per serving
WHAT TO SERVE WITH FLANK STEAK - 10 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-09-12Total Time 20 mins
- Potatoes or Mashed Potatoes. Cooked potatoes or mashed potatoes are a traditional accompaniment for flank steak served in tortillas. These can be served in the same way as tacos with lettuce and tomato, or they can be rolled up inside the tortilla and eaten more like burritos.
- Tahini Roasted Broccoli. Broccoli is a vegetable that goes very well with flank steak, especially when served with tahini roasted broccoli. To make this side dish, cut the broccoli florets into small pieces and steam until bright green.
- Roasted Carrots with Garlic. Roasted carrots are another delicious side dish that goes well with flank steak served in tortillas. To make this, parboil the carrots and then roast them with butter, minced garlic, salt, and pepper.
- Curried Rice. Curried rice is another traditional side dish for flank steak served with tortillas. This goes well with the fajitas in the same way that Mexican rice does, but it has more Indian or Asian flair.
- Green Salad. You can also serve a simple green salad as a side dish for flank steak. To make this, wash and tear some lettuce or spinach leaves and arrange them on a plate.
- Roasted Mushroom Salad. Mushrooms are another vegetable that goes well with flank steak. They’re a very traditional side dish in many parts of the world.
- Sweet Potato Fries. Sweet potato fries are a great way to serve potatoes as a side dish with flank steak. Peel and cut sweet potatoes into thin strips, toss them with oil and spices like chili powder, cumin powder, and garlic powder, put them on baking sheets, and bake them for about 30 minutes at 400 degrees Fahrenheit.
- Corn on the Cob. You can also serve corn as a side dish for flank steak, either grilled or boiled. To boil corn, bring water to a boil in a pot with salt added to it if desired.
- Grilled Brussels Sprouts. Brussels sprouts are another vegetable you can add to your flank steak plate. You don’t even need to cook them, so they’re straightforward to make and serve as a side dish for flank steak.
- Steamed Spinach with Lemon and Butter. Steamed spinach flavored with lemon and butter is another simple but tasty way to serve vegetables as a side dish for flank steak.
RECIPE: GRILLED TERIYAKI FLANK STEAK - BRUCE BRADLEY
From brucebradley.com
5/5 (1)Category DinnerServings 4Total Time 30 mins
- Take steak out of refrigerator and brink to room temperature (20-30 minutes). Heat grill to medium-high heat.
TERIYAKI STEAK SUSHI BURGER - THE FLAVOR BENDER
From theflavorbender.com
5/5 (5)Estimated Reading Time 8 mins
- Place all the ingredients for the sauce in a saucepan and heat gently on low-medium heat, stirring occasionally.
- Mix ½ cup of the teriyaki sauce with the flank steak. Let it marinade for about an hour. (Alternatively, you can add the 1/2 cup of the Teriyaki sauce ingredients mixed well together, without cooking)
- Place all the ingredients in a small saucepan and heat on medium heat. Stir to make sure the sugar and salt dissolve. Once it comes to a light boil, remove from the heat and set aside.
- Let the washed rice dry in a colander or sieve for about 10 minutes. Place the rice and the water in a rice cooker and let it cook according to the manufacturer’s instructions. Keep the rice warm.
TERIYAKI FLANK STEAK - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
5/5 (1)Total Time 30 minsCategory Main Course
- Place marinade ingredients in large sealable bag or container and mix well. Add steak and place in refrigerator. Let marinate at least 30 minutes and up to 8 hours.
- Heat grill pan to medium-high and cook ~7 minutes per side for medium-to-medium-rare. Transfer to cutting board, tent with foil, and let rest for 10 minutes. Thinly slice crosswise.
SOUS VIDE FLANK STEAK RECIPE WITH TERIYAKI MARINADE ...
From foodlove.com
Cuisine American, JapaneseCategory BeefServings 4Calories 442 per serving
- Pack the flank steak into a sous vide bag with the marinade and the crushed garlic. You can marinate the steak in the fridge overnight or start cooking right away.
FLANK STEAK TERIYAKI RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
4/5 (2)Total Time 8 hrs 45 minsCategory Main DishCalories 290 per serving
- To make the sauce, in a saucepan over medium heat, combine the soy sauce, mirin, sugar, ginger and garlic.
- Bring the mixture to a boil, then reduce the heat to low and simmer until the mixture becomes slightly syrupy, about 5 minutes.
EASY TERIYAKI BEEF SKEWERS (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 2Calories 347 per servingCategory Dinner, Lunch
- Prepare the teriyaki marinade first. Combine in a large bowl the soy sauce, water, oil, sugar, vinegar and spices. Whisk and set aside.
- Use a sharp knife to prepare the steak: trim any silverskin and fatty parts. Slice the steak into long, 1-inch wide strips. Place the sliced steak into the prepared marinade, cover and refrigerate for at least an hour. For best results, refrigerate for 4 to 6 hours, or overnight. Turn the beef every couple of hours.
- While the beef is marinating, pre-soak the bamboo skewers in water to prevent the wood from burning. Preheat an outdoor grill to 475F; or stove-top grill to medium-high. Skewer each strip of beef, one to two pieces per skewer. Grill the beef for 4 to 5 minutes per side.
- While beef is grilling, finish preparing the teriyaki sauce. Pour the marinade into a small saucepan and bring up to a simmer over medium heat; simmer for 5 minutes. In a small bowl, combine the cornstarch and water, then add the slurry to the sauce. Whisk and cook the sauce for 1 minute, until the sauce is thickened. Use a pastry brush to add more sauce to the beef skewers.
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5/5 (2)Total Time 15 minsCategory Main CourseCalories 573 per serving
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