The secret to a great beef teriyaki isn’t in the sauce, though that is also important. It is in the cut of beef. Boneless beef ribs provide the perfect lean-to-fat ratio resulting in a tender and flavorful kebab. The added bonus is that beef short ribs come in easy-to-handle strips that make preparing these kebabs quick and easy.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- 1 pound (455 g) boneless beef short ribs
- 1 large bell pepper
- 1 small red onion
- 10 to 12 small white mushrooms, cleaned
- 6 to 8 skewers
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 medium green onions, green portion only, finely chopped (for garnish)
FOR TERIYAKI SAUCE:
- ½ cup (120 ml) soy sauce
- ¼ cup (85 g) honey
- ¼ cup (60 g) dark brown sugar
- 1 tablespoon (15 g) oyster sauce
- 1 tablespoon (15 ml) mirin (substitute with sherry)
- 1 teaspoon red wine vinegar
- 1 teaspoon grated ginger
- 1⁄8 teaspoon salt
- 2 tablespoons (28 ml) water
- 1 teaspoon cornstarch
INSTRUCTIONS
- MAKE THE TERIYAKI SAUCE:
- Combine all the ingredients for the Teriyaki Sauce, except for the water and cornstarch, in a saucepan over medium heat.
- Simmer for 5 to 6 minutes until the sugar and honey are completely dissolved.
- Stir occasionally and watch that the Teriyaki Sauce does not burn.
- Reduce the heat if necessary.
- Dissolve the cornstarch completely in the water and add to the saucepan.
- Stir to incorporate.
- Cook for 1 to 2 minutes more until the sauce has thickened enough to coat the back of a spoon.
- Remove from the heat.
- If serving the kebabs as part of a teriyaki bowl, double the Teriyaki Sauce recipe, divide the finished sauce in half, and reserve one half in a separate container in the refrigerator to be used when serving.
- PREPARE THE KEBABS:
- Cut the boneless beef short ribs into 1-inch (2.5 cm) cubes.
- Core and cut the bell pepper into 1-inch (2.5 cm) pieces.
- Peel and cut the onion into 1-inch (2.5 cm) pieces.
- Preheat the grill for medium-high direct heat.
- When the grill is ready, oil the grill grates right before putting on the kebabs.
- Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the beef cubes, mushrooms, onion, and bell pepper onto the skewers in the following order: begin with bell pepper, then meat, mushrooms, meat, onion, meat, and end with bell pepper.
- Season the kebabs with salt and white pepper.
- COOK THE KEBABS:
- Place the kebabs onto the grill.
- Cook for a total of 10 minutes.
- Brush with the Teriyaki Sauce continuously throughout the cooking process.
- Once the beef is cooked to the desired doneness, remove the kebabs from the grill and serve with chopped green onion.
