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Course: hors d'oeuvre, snack, tapas/small plates
Total time: under 2 hours
Skill level: Easy
Cost: Moderate
Yield: SATISFYING SNACKS FOR SIX
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Notes

This is one of those dishes that everyone loves, especially children. I usually let the meat marinate in the teriyaki sauce overnight to absorb the ginger-garlic dressing. Instead of beef, try chicken breasts or turkey cutlets, which are also delicious.

Ingredients

  • ½ cup soy sauce
  • 1/3 cup rice wine or sake
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons minced fresh ginger
  • 1½ tablespoons minced garlic
  • 1½ pounds beef sirloin or London broil, trimmed of fat and gristle
  • 10 scallions, trimmed and cut into 1½ inch lengths
  • About 15 10-inch bamboo or metal skewers (bamboo soaked in water to cover for 1 hour)

Directions

FIRST Prepare the Teriyaki Sauce: Put the ingredients in a saucepan and bring them to a boil, stirring to dissolve the sugar. Let cool slightly.

SECOND Cut the beef across the grain into thin strips that are 3 inches long and ¼ inch thick. Thread the meat through the skewers so that the pieces lie flat, alternating with the scallion sections, starting and ending with the scallion sections. Arrange the skewers on a pan that has been lined with aluminum foil.

THIRD Liberally brush the beef with the teriyaki sauce and let marinate for 1 hour or overnight, in the refrigerator, covered with plastic wrap.

FOURTH Prepare a medium-hot fire for grilling or heat the broiler. Arrange the skewered beef and scallions on the grill or broil about 3 to 4 inches from the source of heat and cook, turning once, for about 4 to 5 minutes for medium-rare, or longer as desired. Remove and arrange on a serving platter, and serve.

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Nutritional Information

Nutrients per serving

248kcal (12%)
286mg (12%)
3g
1g
15g (23%)
0g
6g (29%)
6g
1g
53mg (18%)
1g
24g
31mg
438mg
13mcg RAE (0%)
5mg (8%)
47mg (5%)
2mg (12%)