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Teriyaki Beef Skewers

Name: Teriyaki Beef Skewers
Prep time: 32 min
Total time: 1 h 2 min
Cuisine: Japanese
Ingredients: sirloin steak beef — 680 g; soybean soy sauce — 118 g; mirin — 59 g; light-brown sugar — 38 g; rice wine vinegar — 22 g; dark sesame oil — 14 g; garlic — 12 g; ginger — 15 g; salt — 3 g; red bell pepper — 100 g; scallions — 600 g; cornstarch — 15 g; water — 44 g; vegetable oil — 14 g; ground toasted sesame seeds — 15 g

Teriyaki Beef Skewers reads umami 6.9, salinity 5.3 and richness 4.9 on Palate's 0–10 flavor X-ray — a Japanese main, about 1 hr 2 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.7 / 10
Sweet & Fruity — 5.2 / 10
Sour & Bright — 3.6 / 10
Bitter & Earthy — 1.2 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.9 · Salinity 5.3 · Richness 4.9 · Sweetness 4.7 · Nutty 4.4 · Allium 3.6 · Sourness 3.3 · Funk & Ferment 2.9 · Herbaceous 2.4 · Warm Spice 2.1 · Fruity 1.8 · Floral 1.2 · Earthy 1.0 · Bitterness 0.9 · Citrus 0.9

What's in it (15)

sirloin steak beef — 680 g
soybean soy sauce — 118 g
mirin — 59 g
light-brown sugar — 38 g
rice wine vinegar — 22 g
dark sesame oil — 14 g
garlic — 12 g
ginger — 15 g
salt — 3 g
red bell pepper — 100 g
scallions — 600 g
cornstarch — 15 g
water — 44 g
vegetable oil — 14 g
ground toasted sesame seeds — 15 g

Time & effort: about 1 hr 2 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.5 kcal, 9 g protein, 7.6 g fat, 5.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Whisk the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger together in a bowl to make the teriyaki base; measure out 1/3 cup into a small saucepan and set aside for the glaze.
Add the beef cubes and salt to the remaining teriyaki base, toss to coat, cover, and marinate in the refrigerator, 30 minutes to 4 hours.
If using wooden skewers, soak them in water for 20 minutes so they don't scorch on the grill.
Thread the marinated beef, bell pepper, and scallion pieces onto the skewers, alternating for even color and cooking.
Bring the reserved teriyaki base to a simmer over medium heat. Whisk the cornstarch into the water until smooth, whisk the slurry into the simmering sauce, and cook, stirring constantly, until glossy and thick enough to coat the back of a spoon, 1-2 minutes; remove from heat -- this is your glaze.
Heat the vegetable oil in a large grill pan or heavy skillet over medium-high heat until shimmering. Lift the skewers from the marinade (discard the marinade) and sear, turning every 2-3 minutes, until deeply browned on all sides and the beef reaches 130-135F for medium-rare, 8-10 minutes total.
During the last minute of cooking, brush the skewers generously with the warm glaze, turning once so all sides go glossy and lightly caramelized.
Transfer the skewers to a platter and brush with any remaining glaze.
Sprinkle with toasted sesame seeds and serve immediately, while the glaze is still glossy.

Dishes with a similar flavor shape

Teriyaki Tofu and Vegetable Rice Bowls — Japanese
Chicken and Snap Pea Stir-Fry with Cashews — Chinese-American
Teriyaki Chicken Stir-Fry — Chinese-American
Crispy Sesame Tofu Stir-Fry — Chinese-American
Beef Teriyaki Stir-Fry with Vegetables — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.