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    Beef teriyaki skewers

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    Beef teriyaki skewers

    Serves: 6


    500g beef rump steak
    1 bunch salad onions
    1 tbsp sesame seeds, toasted

    For the teriyaki sauce:

    125ml soy sauce
    4 tbsp mirin
    3 tbsp golden caster sugar
    1 tbsp clear honey
    2 tsp toasted sesame oil
    2 cloves garlic, crushed


    1. For the beef skewers: whisk together the sauce ingredients.
    Cut the beef and salad onions into bitesize pieces and pour over the sauce. Cover and chill in the fridge for 2 hours.

    2. Drain the sauce into a small pan, bring to the boil then simmer for 5 minutes until reduced and sticky. Set aside to cool slightly. Meanwhile, thread the beef and salad onions onto 18 skewers. Cook on a preheated griddle for 1-2 minutes on each side until cooked to your liking. Brush with the cooled teriyaki sauce, sprinkle with the sesame seeds and serve.

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