Beef Teriyaki Sticks Recipes

EASY BEEF TERIYAKI

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.

STEAK ON A STICK

Steps:

• In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
• Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
• Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

EASY AND QUICK BEEF TERIYAKI

Steps:

• In a wok or stir-fry pan, heat oil on high.
• Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
• Add in the beef strips; cook for about 1 minute.
• Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
• Add in the stock; boil for 5 minutes over medium-low heat.
• Add green onion and onion; stir-fry for 1 minute.
• Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
• Serve on cooked rice.

TERIYAKI STEAK SKEWERS

Steps:

• In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.

SWEET TERIYAKI BEEF SKEWERS

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

BEEF TERIYAKI SKEWERS

Steps:

• Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
• Place the skewers in enough water to cover them and let them soak for about 10 minutes.
• In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
• Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
• Garnish with toasted sesame seeds and parsley, if desired.

BEEF OR CHICKEN TERIYAKI STICKS

Steps:

• Soak your skewers in water,.
• so that they will not burn on the barbecue.
• Then place your beef or chicken in a bowl.
• Combine sugar, soy sauce, garlic and ginger, marinate beef or chicken, at least 30 minutes.
• Then thread your beef/chicken on the skewers.
• Broil over hot coals for 3 to 5 minutes on each side.
• Serve with rice.

SMOKED TERIYAKI BEEF JERKY STICKS

Steps:

• Take the flank steak and cut into strips going WITH the grain.
• Combine the marinade ingredients and divide between two large gallon-sized baggies. Evenly distribute the meat between the two baggies, mash them around to fully coat the meat, and put in the fridge for 24 hours to marinate.
• Preheat your pellet grill to 160-180°.
• Drain off and dry the jerky sticks. Spray jerky racks with cooking spray and then place the sticks across the racks, making sure they are not touching.
• Smoke at 160-180° for 3-4 hours, or until the sticks are fully cooked and at the texture that you prefer. The longer you smoke them the drier they will be. The drier they are, the longer they'll last.
• Remove from the smoker and store it in the fridge.

BEEF TERIYAKI ON A STICK

Steps:

• Place thinly sliced strip steak in a resealable bag with your favorite teriyaki marinade. Seal and let steak marinate for 4-6 hours.
• Soak wooden skewers in water for 30 minutes.
• Preheat grill to medium heat.
• Remove beef from the marinade, draining excess.
• Carefully weave the slices of strip steak onto the skewers.
• Cook steak skewers on grill bout three minutes on each side, or until desired doneness.
• Serve immediately your favorite sides.

BEEF TERIYAKI STICKS

Steps:

• Soak 12 bamboo skewers in a large bowl of water and set aside.
• Make the marinade by combining the soy sauce, sugar, and ginger in a bowl. Stir until the sugar is completely dissolved.
• Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the slices are covered in the marinade.
• Let marinate for 30-45 minutes in the refrigerator.
• Remove from the refrigerator and thread the marinated beef onto the skewers.
• Turn on the grill and lightly oil the grates. Cook the skewers for about 2 minutes on each side, making sure they are nice and charred.
• Top with an optional sprinkle of sesame seeds and chopped green onions. Eat hot (ideally with samin), and enjoy!