One of the most popular Japanese dishes is undoubtedly teriyaki – a delicious salty and sweet sauce that pairs perfectly with your favourite grilled meat.
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Combine the beef and 1/4 cup (60ml) teriyaki sauce or yakitori sauce in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
Meanwhile, place remaining teriyaki sauce or yakitori sauce in a saucepan over high heat. Bring to the boil. Cook for 2 mins or until sauce thickens. Cool.
Thread the beef, asparagus, spring onion and tofu evenly onto metal or soaked bamboo skewers.
Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 6 mins or until the beef is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Divide combined cabbage and carrot among serving plates. Top with skewers and drizzle with remaining sauce. Serve with toasted sesame seeds and spring onion curls.
Teriyaki sauce is a great ingredient to compliment the savoury and smoky flavours of grilled meat, particularly beef. The fact that teriyaki sauce is readily available makes it a tasty option for weeknight meals like teriyaki beef stir-fry or barbecue-ready dishes like teriyaki steak and these teriyaki beef skewers.
Because they’re cooked quickly, these skewers need to be made from good quality beef. You’ll need 600g of beef scotch fillet steaks or porterhouse steaks cut into 3cm pieces. The beef is marinated and cooked in ¾ cup of teriyaki sauce, but if you can’t find teriyaki sauce, you could also use yakitori sauce, which is a good substitute for teriyaki. Taking inspiration from traditional Japanese barbecue dishes, these skewers include green veggie pieces, such as asparagus. Steak and asparagus are another unbeatable combo, with the green spears often served alongside steaks for a fresh side. The skewers also include spring onion and tofu pieces. This flavour-packed dish is served with a super-simple salad made from shredded vegetables, including white cabbage, red cabbage and carrot.
To ensure a flavourful dish, marinate the steak pieces in ¼ cup of the teriyaki or yakitori sauce. Place the mixture in a bowl in the fridge and marinate for 30 minutes. Meanwhile, heat the remaining teriyaki sauce in a saucepan over high heat for about 2 minutes. This will thicken the sauce, which makes it perfect for drizzling over the finished dish. Allow the sauce to cool.
When it comes to assembling the beef and asparagus skewers, you can use metal skewers or bamboo. If you’re using bamboo skewers, soak them in water for about 10 minutes before using to prevent them from burning on the chargrill or barbecue. Thread the beef, asparagus and spring onion pieces onto the skewers, followed by the tofu. Place the skewers on a preheated barbecue grill or chargrill and cook for 6 minutes on medium-high. Turn the skewers occasionally while you’re cooking them to ensure they’re cooked through. Cover the skewers and set aside to rest while you arrange the shredded cabbage and carrot on serving plates. Divide the skewers among the plates and drizzle over the teriyaki sauce. You can also sprinkle some sesame seeds for crunch and spring onions for extra flavour.
Easy to prepare and fun to eat, skewers are perfect for barbecues with friends and make tasty weeknight dinners. You can use chicken, pork, lamb, beef or go for seafood like salmon and prawns. Try our sticky mango chicken skewers for a sweet and fresh take, or enjoy Mediterranean-inspired flavours with these easy lamb skewers with Greek-style salad. For unique skewers with plenty of flavour, use rosemary sprigs, just like these rosemary and salmon skewers. Skewers aren’t just for savoury dishes – these rainbow fruit skewers are perfect for a fresh finish to any barbecue and you can get the kids to help assemble them!