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Zingy teriyaki beef skewers

 


Method 1

Ingredients

1 tbsp tamari

or soy sauce

3 tbsp freshly squeezed orange juice

15g chunk ginger

peeled and very finely grated

2 garlic cloves

crushed

1 tsp honey

(preferably raw)

¼ tsp chilli flakes

300g beef sirloin steak

trimmed of hard fat and cut into long, thin strips

For the salad

100g long-grain brown rice

⅓ cucumber

cut into small cubes

2 medium carrots

peeled and sliced into ribbons with a peeler

4 spring onions

trimmed and diagonally sliced

100g radishes

trimmed and sliced

20g coriander

leaves roughly chopped, plus extra to garnish

10g mint leaves

plus extra to garnish

1 tbsp cold-pressed rapeseed oil

zest and juice 1 lime

25g unsalted cashew nuts

toasted and roughly chopped

step 1

Put the tamari, orange juice, ginger, garlic, honey and chilli flakes in a small saucepan with 100ml cold water and bring to the boil. Cook for 3-5 mins, boiling hard until well reduced, glossy and slightly syrupy. Remove from the heat, pour into a shallow dish and leave to cool.

step 2

Thread the beef onto 4 soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film and marinate for 30 mins.

step 3

While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to the boil. Cook the rice for about 20 mins or following pack instructions until tender. Rinse in a sieve under running water until cold, then drain well. Tip into a large bowl.

step 4

Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest and juice, and toss well together well. Season with a little black pepper. Divide between two plates and top with a sprinkling of nuts and extra herbs to garnish.

step 5

Heat the grill to high. (You could also cook the skewers on a non-stick griddle pan.) Put the skewers on a rack above a foil-lined baking tray, reserving any excess marinade. Grill the skewers close to the heat for 3-5 mins each side or until done to your liking. Brush with more marinade when they are turned. They should look sticky and glossy when cooked. Serve hot or cold with the rice salad.

Method 2

🥩 Zingy Teriyaki Beef Skewers

🔸 Servings: 4

🔸 Prep Time: 15 mins (plus marinating)

🔸 Cook Time: 10–12 mins

🧂 Ingredients

For the Beef & Skewers:

500g (1.1 lb) beef sirloin or flank steak, thinly sliced into strips

1 red bell pepper, cut into chunks (optional, for color and crunch)

1 red onion, cut into wedges (optional)

Wooden skewers, soaked in water for 30 minutes (or metal skewers)

For the Zingy Teriyaki Marinade:

4 tbsp soy sauce

2 tbsp honey (or brown sugar)

1 tbsp rice vinegar (for zing!)

1 tbsp sesame oil

2 tsp freshly grated ginger

2 garlic cloves, minced

1 tsp sriracha or chili flakes (adjust for heat)

1 tsp lime zest (optional, for extra zing)

Juice of 1 lime

1 tbsp mirin (optional but adds depth)

Garnish (optional):

Toasted sesame seeds

Chopped spring onions

Extra lime wedges

👨‍🍳 Instructions

Make the marinade:

In a bowl, whisk together all the marinade ingredients until well combined.

Marinate the beef:

Add the beef strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (ideally 2–4 hours for best flavor).

Prepare skewers:

Thread the marinated beef onto the skewers, weaving it back and forth. Add pieces of red pepper or onion between beef strips if desired.

Cook the skewers:

Grill: Preheat a grill or BBQ to medium-high. Grill skewers for 2–3 minutes per side, until nicely charred and cooked to your liking.

Broil: Place skewers on a foil-lined baking tray. Broil under high heat for 3–4 minutes per side, watching carefully.

Serve:

Sprinkle with sesame seeds, spring onions, and serve with steamed rice, noodles, or a crunchy slaw.

🔄 Tips & Variations

Vegetarian? Try with firm tofu or mushrooms.

Want it sweeter? Add a bit more honey or pineapple juice to the marinade.

Storage: Leftovers can be refrigerated for 2–3 days. Reheat gently or enjoy cold in wraps or salads.



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