Grilled Teriyaki Beef

Wow, can you believe it has been one year and 255 posts since I began this blog? Happy 1 year anniversary to me!

Summer weather is still here in the Pacific Northwest, so tonight I want to bring you another dish from the grill. Teriyaki Beef is actually an easy dish to make – cube up some ingredients, make a sauce, marinate the beef, assemble the skewers, and then grill. Since the dish is meat and vegetables on a stick, just add a simple starch like white rice and you are good to go for a complete meal. I used sirloin steak cut into cubes for this rendition to get that grilled steak experience with this dish. The rest is just fresh vegetables and a wonderful sauce; enhanced with sambal to add a bit of spiciness, rice vinegar for a bit of sour, brown sugar and pineapple juice for a bit of sweet, and soy sauce and fish sauce for a bit of salty, umami flavor. The trick of splitting the sauce when marinading the meat and reducing the reserved amount to create a glaze really concentrates the flavors of the final dish. Are you ready to fire up the grill and enjoy this dish? I certainly am!

Save Print

Prep time: 1 hour 20 mins

Total time: 1 hour 20 mins

Serves: 1

Ingredients

Skewers

9 oz beef sirloin steak, cubed into 1 inch
2 - 3 oz red bell pepper, cubed
2 - 3 oz green bell pepper, cubed
4 - 5 oz red onion, cubed
4 oz pineapple slices, quartered
½ tsp sesame oil

Sauce

1 tbsp brown sugar
1½ tsp ginger, minced
1½ tsp garlic, minced
1 tsp sambal
¼ cup pineapple juice
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp rice vinegar
1 tsp Tabasco spicy soy sauce

Garnish

scallions, sliced

Instructions

Add the sauce ingredients into a small bowl and whisk to combine.
Place the beef into a recloseable bag and pour half the sauce over top.
Refrigerate the marinating beef for 1 to 4 hours.
Heat the remaining sauce over low heat and whisk in the sesame oil.
Simmer lightly until reduced by half and slightly thickened.
When ready to cook, heat the grill over Medium-High heat.
Assemble the skewers by alternating the pepper, onion, meat, and pineapple, using any order desired.
Clean and oil the grill.
Place the skewers onto the grill and cook for 3 - 5 minutes on each side until nicely browned and slightly charred on all sides.
Brush the reserved sauce over the skewers while they cook.
Serve over white rice and drizzle with leftover reduced sauce.
Garnish with scallions, if desired.

Add the sauce ingredients into a small bowl and whisk to combine. Place the beef into a recloseable bag and pour half the sauce over top. Refrigerate the marinating beef for 1 to 4 hours.

Heat the remaining sauce over low heat and whisk in the sesame oil. Simmer lightly until reduced by half and slightly thickened. When ready to cook, heat the grill over Medium-High heat. Assemble the skewers by alternating the pepper, onion, meat, and pineapple, using any order desired. Clean and oil the grill. Place the skewers onto the grill and cook for 3 – 5 minutes on each side until nicely browned and slightly charred on all sides.