Ingredients

The following ingredients have 4 Servings
  • 1/3 cup soy sauce
  • 3/4 cup plus 2 tbsp water (divided)
  • 6 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin rice wine
  • 1/2 teaspoon sesame oil
  • 1 teaspoon minced ginger
  • 1 1/2 teaspoon minced garlic
  • 1 tablespoon cornstarch
  • 2 pounds top sirloin steak (cut into 1 ½ inch cubes)
  • 2 cups pineapple wedges (cut into 1 ½ inch cubes)
  • 1 cup diced red onion (cut into 1 ½ inch cubes)
  • ½ teaspoon sesame seeds
  • 1 tablespoon sliced green onion
  • 2 tablespoons cilantro leaves

Instruction

  • In a medium-sized bowl whisk together soy sauce, ¾ cup water, honey, rice vinegar, mirin rice wine, sesame oil, ginger, and garlic.
  • Reserve ½ cup of the teriyaki sauce mixture.
  • In a resealable plastic bag and cubed beef and ½ cup of the reserved teriyaki sauce mixture.
  • Marinate the beef for at least 30 minutes or overnight in a refrigerator.
  • If using wooden skewers, soak in water for 30 minutes before cooking.
  • Add the remaining teriyaki sauce mixture to a small saucepan, should be about 1 cup.
  • In a small bowl mix together the cornstarch and 2 tablespoons of water to make a cornstarch slurry.
  • Bring the sauce to a boil over medium-high heat and cook for 1 minute.
  • Add the cornstarch slurry to the boiling sauce, and whisk to combine.
  • Continuously stir until a nice and thick sauce coats the back of a spoon, 30 to 60 seconds. Set sauce aside.
  • Thread marinated beef, pineapple wedges and red onion on skewers.
  • Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
  • Once the grill is very hot, add the teriyaki beef skewers and discard the marinade.
  • Cook on one side uncovered for 3 minutes.
  • Flip over and cook another 3 minutes.
  • Cook on the remaining sides for 1 minute per side, or until the internal temperature of the beef reaches 130°F for medium-rare, or 140°F for medium.
  • Allow meat to rest for 5 minutes before serving.
  • Glaze skewers with teriyaki sauce and garnish with sesame seeds, green onions, and cilantro leaves.
  • Serve extra teriyaki sauce on the side.