Quick Beef Teriyaki Skewers

You know that feeling when you commit to healthy eating and then it’s 4pm fog time? Yep, the mind drifts to a fantasyland of greasy fast food burgers, fries, yada yada yada. In just as much time you could be eating something equally satisfying and a whole lot healthier.  Teriyaki-Glazed Sirloin Skewers with Chili-Lime Romaine. Exotic? Yes. Fancy? A little. Time Consuming? Not at all.

The best part is that you’ll even get to see how easy it is to make teriyaki sauce. I promise you, this sauce will exceed your expectations. Glossy and silky with the perfect hit of sweet and savory and a secret little ingredient – ginger. The sauce calls for a substantial amount of sweetening but, don’t be alarmed, you are only using it to coat the meat and not eating it as a sauce.

While these skewers work really well with rice, I like to pair them with something more hydrating, like, romaine leaves. I don’t even bother to chop my leaves up. I keep them whole and brush them with a lime-chili dipping sauce. Quite literally fresh lime-juice with a squirt of chili sauce. The acidity of the dressing along with the lightly sticky-sweet sirloin come together like the best of buddies.

Beef Teriyaki Skewers


Teriyaki Sirloin With Chili-Lime Romaine

1 pound sirloin, cut in to classic kebob sized pieces

4 romaine leaves

2 wooden skewers

Teriyaki Sauce

1/2  cup soy sauce (preferably Japanese, such as, kikoman)

½ cup mirin (Japanese rice wine  with a syrupy consistency)

1 teaspoon ginger, grated

Chili Lime Dipping Sauce

Juice from 2 fresh limes

Splash of hot sauce (any)

Pinch of salt



1. Soak wooden skewers in water. Heat oven to 400 degrees

2.  Combine all teriyaki sauce ingredients in a saucepan, bring to a boil and reduce to simmer until it coats the back of a spoon (approximately 15 minutes)

3.  Coat the beef cubes with the marinade whilst marinade is warm (this penetrates the flesh in a flash). Thread on skewers and pan sear until desired ‘doneness’ (usually 4 minutes per side). Set to broil for some extra browning and crispy bits

Chili-Limey Romaine

4.   Combine all dipping sauce ingredients together

5.   Lightly brush the sauce over the leaves

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Rachael Ray