Ingredients for Beef Teriyaki Shish Kabobs
- Flank Steaks
- 1 teaspoon grated ginger
- Garlic Clove
- Onion
- 1/2 cup soy sauce
- Sugar
- Sherry Wine
- Ajinomoto
How to Make Beef Teriyaki Shish Kabobs
- In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, and 1 clove minced garlic.
- Add 1 lb beef sirloin, cut into 1-inch cubes, to the marinade. Ensure all pieces are coated. Marinate for at least 1 hour, or preferably up to 4 hours in the refrigerator.
- Prepare your skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated beef onto the skewers, alternating with your choice of vegetables (e.g., bell peppers, onions, zucchini).
- Preheat your grill to medium-high heat. Grill the kabobs for 3-4 minutes per side, or until the beef is cooked to your desired doneness. Baste with extra marinade during grilling for extra flavor.
- Remove from grill and let rest for a few minutes before serving. Garnish with sesame seeds (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
38g
Fat
26g
Carbs
5g
