Eclectic Red Barn: Teriyaki Beef Skewers

Sunday, June 11, 2017

Teriyaki Beef Skewers

The rain has mainly stopped although the water is still in my back yard and receding a little in the front. You may have seen my post on the flooding here in Davie, Florida. We were hit so hard we made national news. It will be sometime before this water is gone, especially since we are in the rainy season.

I decided to grill out today (I wanted to be outdoors a little) and when I saw this recipe for Teriyaki Beef Skewers, I knew that I had to make them.

I made a few changes to the original recipe, like adding some grated fresh ginger and mango/pineapple juice instead of just pineapple juice.

I marinated the beef for only 6 hours instead of the 24 it called for and they were still great. This would be great to do the night before so all you would have to do is grill them when you come home.

The recipe stated that the pineapple juice was optional, but I think it gave it added flavor, even though I used a mango/pineapple version.

I love recipes that I can easily make changes to. Next time I am going to try chicken instead of beef.

Recipe Print

Teriyaki Beef Skewers

Ingredients:

1 cup packed light brown sugar

1 cup low-sodium soy sauce’½ cup water

¼ cup vegetable oil

Some grated ginger

½ cup mango/pineapple juice (or other juice)

3 ¼ pounds flank or flat iron steak, cut into ¼ inch-wide strips

24 (10 inch) wooden skewers, soaked in water for 30 minutes

Directions:

Whisk together brown sugar, soy sauce, water, oil, juice and garlic in a large plastic bag. Add steak and mix to coat. Put in a pan and chill for 24 hours.
Preheat a large grill pan or grill and spray with cooking spray.
Thread steak slices onto skewers and grill or broil in batches until cooked through.

Per 3-skewer serving: 276 calories; 10.8g FAT; 40g PRO; 2g CARB; 0g Fiber; 231 mg SODIUM; 114 mg CHOL.