BBQ Beef Teriyaki Recipe
BBQ Beef Teriyaki
Korean BBQ Beef recipe (kabob)
You can serve BBQ Beef Terriyaki to your guests with Jasmine Rice.
BBQ beef teriyaki kabob is a wonderful recipe. I’ve been making this Asian dish for years, and it never fails to draw rave reviews. The key to making this recipe is using a good cut of meat is key so that it will be very tender. I use beef tenderloin or sirloin. Marinating the beef longer is better, but the length of time varies. I have read some that marinated overnight and loved it, others that felt it should only be 68 hours. Marinating time is a preference that you will have to find out what you like. BBQ beef teriyaki kabobs have a great taste with lots of flavors. Another way to make this using pork tenderloin instead of beef. It is a good idea to soak the wooden skewers in water for half an hour to prevent them burning when you place them on the grill. I have also heard that using meat, slightly frozen makes it easier to slice into thin pieces. I was hosting a party and wanted a quick and easy meal some time ago and found this recipe. It’s savory, sweet and I knew everyone would love it. When I first tried this Korean marinade, it was through a friend inviting me for a nice BBQ. He marinated and skewered these thin slices of beef and grilled them outdoors. The smell as he was cooking made me sure the meal was going to be delicious, and it didn’t disappoint. It was truly a great and perfectly flavored meal that you should try! The beef was flavorful with a delicious Asian flavor profile. If you decide to craft, this recipe at home be sure and let us know in the comments! We would love to hear from you especially if you made any variations to this recipe.
Bbq beef teriyaki recipe you will love. It is quite easy to make in a very short time. Moreover when you serve it to your guests, your party will be an instant hit for sure.
Beef Teriyaki Skewers
A sweet and salty sauce encases beefy thinly cut flank steak, coming together in a marriage of flavors that’s impossible to resist.
Adapted from J. Kenji Lopez-Alt
Prep Time:1 Hour 15 Minutes Cook Time:5 Minutes
Total Time:2 Hours 20 Minutes
1/2 cup sake
1/2 cup mirin
1 cup Japanese soy sauce
1 1/2 cups pineapple juice
3/4 cup sugar
4 cloves garlic smashed
1 carrot, roughly chopped
6 scallions, roughly chopped
1 pound beef flank steak, thinly sliced against the grain into 1/8th to 1/4-inch strips
Combine sake, mirin, soy sauce, 1 cup pineapple juice, sugar, garlic, carrot, and scallion greens in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, whisk to combine, and cook until the mixture is syrupy and reduced to 1 1/2 cups, about 1 hour. Strain through a fine mesh strainer and allow to cool slightly.
Combine remaining 1/2 cup pineapple juice with 1/2 cup the reduced sauce and pour into a gallon-sized zipper-lock bag. Add sliced beef to bag and turn to coat. Allow to marinate for at least 1 hour and up to 4.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place skewers on grill and cook without moving until charred, about 2 minutes. Flip and cook until the second side is well charred, about 2 minutes longer. Brush with sauce, and allow them to cook for 15 seconds longer. Transfer to a plate, brush with more sauce, and serve, passing extra sauce at the table.