I can never resist these tender beef skewers glazed in sweet, sticky sesame soy sauce, with caramelized edges that disappear fast. One platter on the table and suddenly everyone wants the recipe.

Jump to Recipe

I’m completely hooked on these Teriyaki Sesame Beef Skewers because they hit that sticky-salty-sweet spot without acting fancy. The beef flank steak stays juicy, the low sodium soy sauce brings that deep savory punch, and every bite has just enough sesame gloss to make me reach for another skewer before I’ve finished the first.

I love them as a snacky appetizer, but I’ll happily call a whole plate dinner. And honestly, that caramelized edge from the grill is the thing I obsess over.

A little char, a little shine, a lot of “where did they all go?” energy for me.

Ingredients

Print Recipe (No Advertisments)

Flank steak or sirloin brings big beefy flavor and stays tender when sliced right.
Wooden skewers make dinner feel fun, like takeout met backyard grill night.
Low sodium soy sauce gives salty depth without making the whole thing too much.
Mirin adds that glossy sweetness you’ll recognize from good teriyaki.
Brown sugar or honey makes the sauce sticky, shiny, and totally craveable.
Toasted sesame oil brings nutty warmth, and yeah, a little goes far.
Fresh ginger keeps it bright, sharp, and not too heavy.
Garlic is the cozy background flavor that makes everything smell amazing.
Rice vinegar adds a little tang so the sauce doesn’t taste flat.
Plus, cornstarch helps the sauce cling if you like it thicker.
Sesame seeds add crunch and make the skewers look finished.
Green onions bring freshness, color, and that little bite at the end.

Ingredient Quantities

1 1/2 pounds beef flank steak or top sirloin, thinly sliced against the grain

8 to 10 wooden skewers, soaked in water 30 minutes

1/3 cup low sodium soy sauce

2 tablespoons mirin

2 tablespoons brown sugar or honey

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)

1 tablespoon neutral oil for the grill or pan

1 to 2 tablespoons toasted sesame seeds

2 green onions, thinly sliced for garnish

Freshly ground black pepper, a pinch

How to Make this

Print Recipe (No Advertisments)

1. Combine soy sauce, mirin, brown sugar or honey, toasted sesame oil, grated ginger, minced garlic, rice vinegar and a pinch of black pepper in a bowl to make the teriyaki sesame marinade.

2. Place thinly sliced beef in a shallow dish or zip top bag, pour in most of the marinade reserving about 2 to 3 tablespoons, and marinate in the refrigerator 20 minutes to 2 hours.

3. If you want a thicker glaze, pour the reserved marinade into a small saucepan, bring to a simmer and stir in the cornstarch mixed with water; cook until slightly thickened, then remove from heat.

4. Thread marinated beef slices onto soaked wooden skewers, folding slices if needed so each skewer has even layers and spacing.

5. Heat a grill or heavy skillet over medium high and brush with the neutral oil to prevent sticking.

6. Grill or pan sear skewers
1.5 to 3 minutes per side, turning once, until edges are caramelized and beef is cooked through but still tender.

7. During the last minute of cooking, brush skewers with the thickened reserved sauce or with some of the remaining raw marinade that you boiled first to ensure food safety.

8. Transfer skewers to a platter and sprinkle immediately with toasted sesame seeds so they stick to the glaze.

9. Garnish with thinly sliced green onions and another light crack of freshly ground black pepper.

10. Serve hot as appetizers or alongside rice and vegetables.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Whisk or fork for mixing
4. Shallow dish or zip top bag for marinating
5. Small saucepan for thickening the glaze
6. Sharp knife and cutting board for slicing beef and green onions
7. Wooden skewers (soaked)
8. Grill or heavy skillet and tongs for cooking
9. Pastry brush and a serving platter

FAQ

Q: Can I marinate the beef longer than the suggested time? A: Yes. Marinating 2 to 8 hours deepens flavor; avoid more than 24 hours to prevent the acid and salt from breaking down the meat texture.

Q: What is the best way to slice the beef for tenderness? A: Slice thinly against the grain for short muscle fibers and tender bites; partial freezing the steak for 20 to 30 minutes makes thin slicing easier.

Q: Can I make the skewers ahead and reheat later? A: Yes. Cooked skewers keep well refrigerated for 2 to 3 days; reheat gently under a broiler or on a hot grill for a few minutes until warmed through to avoid drying out.

Q: How do I prevent the wooden skewers from burning on the grill? A: Soak wooden skewers for at least 30 minutes before using and place them away from direct flame or on a cooler part of the grill; you can also double up the skewers for stability.

Q: Can I substitute any ingredients for dietary needs? A: For gluten free use tamari or coconut aminos instead of soy sauce and ensure mirin is gluten free; swap honey for brown sugar or vice versa to suit preferences.

Q: Should I thicken the marinade into a glaze and how? A: If you want a glaze, simmer the marinade briefly and stir in the cornstarch slurry until it thickens, then brush onto skewers during the last minute or two of cooking so it clings without burning.

Teriyaki Sesame Beef Skewers Recipe Substitutions and Variations

Beef (1 1/2 pounds flank or top sirloin):
- Chicken thighs or breasts, thinly sliced
- Firm tofu, pressed and sliced or cubed
- Portobello or large cremini mushrooms, sliced
- Tempeh, thinly sliced
Low sodium soy sauce (1/3 cup):
- Tamari for a gluten free, similar flavor
- Coconut aminos for lower sodium and milder sweetness
- Regular soy sauce diluted with a little water if low sodium not available
- Liquid aminos as a similar salty umami option
Mirin (2 tablespoons):
- Sake plus a pinch of sugar to replace sweetness and acidity
- Dry sherry with a little sugar or honey
- Rice wine vinegar mixed with a touch of sugar if you need non alcoholic
Toasted sesame oil (1 tablespoon):
- Peanut oil for a nutty note and higher smoke point
- Walnut oil for a similar toasted flavor in small amounts
- Neutral oil (canola or grapeseed) plus a sprinkle of toasted sesame seeds for flavor
- Light olive oil when you need a pantry standby, use sparingly

Pro Tips

– Pat the beef dry with paper towels before marinating so the sauce clings and you get better caramelization when searing.

– If using wooden skewers, thread the slices gently without overcrowding so heat reaches each layer and cooking stays even.

– For extra depth, toast sesame seeds in a dry pan until fragrant and toss a small pinch into the marinade before grilling.

– Rest skewers for 3 to 5 minutes after cooking so juices redistribute and the meat stays juicy when you bite into it.

– If you want a glossy finish, brush on the reduced reserved sauce in the final 30 seconds of cooking and then let the skewers rest so the glaze sets.

Teriyaki Sesame Beef Skewers Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I can never resist these tender beef skewers glazed in sweet, sticky sesame soy sauce, with caramelized edges that disappear fast. One platter on the table and suddenly everyone wants the recipe.

Servings

servings

Calories

253

kcal

Equipment: 1. Mixing bowl
2. Measuring cups and spoons
3. Whisk or fork for mixing
4. Shallow dish or zip top bag for marinating
5. Small saucepan for thickening the glaze
6. Sharp knife and cutting board for slicing beef and green onions
7. Wooden skewers (soaked)
8. Grill or heavy skillet and tongs for cooking
9. Pastry brush and a serving platter

Ingredients

1 1/2 pounds beef flank steak or top sirloin, thinly sliced against the grain
8 to 10 wooden skewers, soaked in water 30 minutes
1/3 cup low sodium soy sauce
2 tablespoons mirin
2 tablespoons brown sugar or honey
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
1 tablespoon neutral oil for the grill or pan
1 to 2 tablespoons toasted sesame seeds
2 green onions, thinly sliced for garnish
Freshly ground black pepper, a pinch

Directions

Combine soy sauce, mirin, brown sugar or honey, toasted sesame oil, grated ginger, minced garlic, rice vinegar and a pinch of black pepper in a bowl to make the teriyaki sesame marinade.
Place thinly sliced beef in a shallow dish or zip top bag, pour in most of the marinade reserving about 2 to 3 tablespoons, and marinate in the refrigerator 20 minutes to 2 hours.
If you want a thicker glaze, pour the reserved marinade into a small saucepan, bring to a simmer and stir in the cornstarch mixed with water; cook until slightly thickened, then remove from heat.
Thread marinated beef slices onto soaked wooden skewers, folding slices if needed so each skewer has even layers and spacing.
Heat a grill or heavy skillet over medium high and brush with the neutral oil to prevent sticking.
Grill or pan sear skewers
5 to 3 minutes per side, turning once, until edges are caramelized and beef is cooked through but still tender.
During the last minute of cooking, brush skewers with the thickened reserved sauce or with some of the remaining raw marinade that you boiled first to ensure food safety.
Transfer skewers to a platter and sprinkle immediately with toasted sesame seeds so they stick to the glaze.
Garnish with thinly sliced green onions and another light crack of freshly ground black pepper.
Serve hot as appetizers or alongside rice and vegetables.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.