Beef to Use for this Recipe
I used ~1 lb of flank steak.
If you can’t find that, use:
- Skirt steak (inside or outside)
- Sirloin tip
- Top sirloin
Slice the Beef Against the Grain
Look for the way the lines (muscle fibers) are oriented and slice against them.
You then want to slice into 1/4 – 1/2″ strips.
You could also opt to slice on a bias (knife at a 45 degree angle) this will make the pieces wider and technically more tender – but that’s up to you.
Homemade Teriyaki Sauce Ingredients
This is for ~1 lbs of flank steak:
- 1/3 cup Low Sodium Kikkoman Soy Sauce
- 1/3 cup Mirin
- 2 tbsp Rice Vinegar
- 1/4 cup Water
- 4 tbsp Evaporated Cane Sugar (any sugar works)
- 1/2 tsp ground ginger
- 1/2 tsp granulated garlic
Marinate for at least 2 hours, overnight is ideal.
If you’re using bamboo skewers – soak these in water overnight while your meat marinates.
Put the Steak on the Skewer
Use a weaving pattern and then stretch the beef UP the skewer.
Avoid stacking the meat as it will lead to uneven cooking when you go to grill them.
Get Your Grill to ~350-400F.
I used my weber Kettle with an elevated grill grate, it just makes flipping easier but any grill can work.
The elevated grate also helps to prevent over-charring of the meat.
Once at temperature, put skewered beef on the grates.
The marinade here contains LOTS of sugar and I’d recommend flipping every 30-45 seconds to be safe.
Cook for around 8-10 minutes total and they should be good to go.
Allow to rest for ~5 minutes and enjoy!
Chinese Beef Teriyaki on a Stick
Ingredients
- 1 lb Flank Steak
Teriyaki Marinade
- 1/3 cup Low Sodium, Kikkoman Soy Sauce
- 1/3 cup Mirin
- 2 tbsp Rice Vinegar
- 1/4 cup Water
- 4 tbsp Evaporated Cane Sugar any sugar works
- 1/2 tsp ground ginger
- 1/2 tsp granulated garlic
Instructions
- Take flank steak and slice against the grain into thin strips (~0.25-0.5" thick)Optionally, you could also slice on a bias to make the pieces wider and more tender.
- In a mixing bowl combine the marinade ingredients – ensure your sugar is dissolved and well combined.1/3 cup Low Sodium, Kikkoman Soy Sauce, 1/3 cup Mirin, 2 tbsp Rice Vinegar, 1/4 cup Water, 4 tbsp Evaporated Cane Sugar, 1/2 tsp ground ginger, 1/2 tsp granulated garlic
- Marinate your sliced beef for at least 2 hours – ideally overnight; I personally marinated for 48 hours.If you're using bamboo skewers, soak these overnight for 24 hours too.
Get Your Grill to ~350F-400F
- Take your marinated beef and skewer the meat. I like to do a weaving pattern and then extend it up the skewer. Stacking the meat on the skewer will only make it take longer to finish and cook unevenly.
- Put the skewered beef over the fire. Flip back and forth every 30 seconds or so.Remember, this marinade has LOTS of sugar and it will burn if you leave the meat over the fire too long in one place. Some char is fine, but lots of char will taste bitter.Keep flipping back and forth until you're happy with the color, and the edges have a slight char. This took me ~8-10 minutes.
- Rest for 5 minutes and then enjoy!
For anyone who cares: This recipe’s flavor is based on my Favorite Local Chinese Takeaway (China Station), it shut down in 2024 and while my recipe doesn’t hold a torch to Peter’s it’s about the best I can get these days as everywhere else is mediocre.
