Teriyaki Beef Skewers (Print Version)

# Ingredients:

→ Skewers

01 - Wooden or bamboo sticks, soak for an hour in water to keep them from burning.

→ Teriyaki Beef Marinade

02 - Toast 2 tablespoons of sesame seeds until golden.
03 - Slice 2 pounds of sirloin roast into strips about 1 cm thick against the grain.
04 - Half a cup of dark brown sugar.
05 - One-third cup of soy sauce (add 1/2 teaspoon sea salt if using low-sodium).
06 - Crush 6 garlic cloves to make 2 tablespoons.
07 - A tablespoon of sesame oil.
08 - Two tablespoons of mirin or use 1 teaspoon sugar instead.
09 - Two tablespoons of hoisin for extra flavor.
10 - Half a cup of pineapple juice or crushed fresh pineapple (only if you’re softening tougher meats).

# Instructions:

01 - Put your wooden sticks in water for an hour so they don’t burn on the grill.
02 - On medium heat, cook sesame seeds for 2–3 minutes till you smell the nuttiness and they turn golden. Crush them with a rolling pin in a bag or use a pestle, then let them cool off.
03 - Cut your sirloin roast thinly into strips around 2 x 3 inches wide and no thicker than 1 cm. Keep the slices nice and even, then place them in a big bowl.
04 - Mix soy sauce, garlic, sesame oil, pineapple juice (optional), hoisin, mirin, toasted sesame seeds, and brown sugar in a medium bowl. Pour this over the beef slices in the bowl. Stir it all up, cover it, and pop it in the fridge for 1 hour.
05 - Slide roughly 6 pieces of beef on each skewer, leaving a couple inches at the end to hold onto. Arrange them on a foil-lined tray.
06 - Cook the marinade left behind in a little pot to reduce it down for serving or basting. It should turn thicker.
07 - Cook the beef sticks on a medium-hot grill (around 400°F) for 3–4 minutes per side. The beef should be sticky and a little charred. Serve right away as an appetizer or main.

# Notes:

01 - Tender slices come from cuts like tri-tip, sirloin tip roast, or flank steak. Tenderloin works too but costs more.
02 - If you’re using acidic fruits like pineapple to marinate tough meats, don’t leave it in more than 15 minutes. Too long and it’ll fall apart.
03 - Cut your meat against the grain to make it softer and easier to chew.
04 - Freshly toasted sesame seeds add great aroma, but you can also use pre-toasted ones if you want to save time.

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