Beef Teriyaki Skewers

This is a bit of a cheat recipe as it uses shop-bought Teriyaki Sauce, although pimped up to make a delicious marinade, glaze and all-round tasty dish. 

These Beef Teriyaki Skewers can be grilled on the barbecue or under an indoor oven grill, and you do want a nice char on the outside, with at least a little red on the inside, but of course cook to your own preference.

I use the cheaper cut of rump steak here, which works well as the marinade tenderizes, but you could use a sirloin, rib eye or even fillet if you prefer.

You could serve these over an Asian salad, with rice, stir fried vegetables or as part of a barbecue platter. 

The below serves four portions.

Beef Teriyaki Skewers

Here's how:

• x2 300g rump steaks
• 2 tbsp Teriyaki Sauce (I used a simple Blue Dragon version)
• 1 tbsp soy sauce
• 2 cm long piece of ginger
• 1 clove of garlic
• 1 tbsp sesame oil
• 1 green chilli
• 1 lime (juice and zest)
• 1/2 tsp salt
• 1/2 tsp black pepper

To dress:

• 1 tbsp of the above marinade
• 1 tbsp sesame seeds 

To make up your marinade; firstly pour into a bowl or plastic tub, the Teriyaki sauce, soy sauce and sesame oil. Add the salt and pepper.

Now peel and finely chop or grate the ginger and add to the container, peel and mince the garlic and slice the green chilli (seeds and all) and pop into the marinade and stir. Finally zest the lime straight into the marinade, and squeeze in all of the juice. Stir again.

Now take 1 tbsp of the marinade and pop into a small dish or bowl until later. 

Cut the steak into 2-3cm thick strips and add to the marinade bowl, and use a spoon or fork to ensure all pieces of the steak get a good coating. Now pop a lid on, or cover tightly with clingfilm and pop into the fridge for at least 2 hours. 

If you will be using wooden skewers, at this point, to prevent them catching alight during cooking, place into a roasting tin, and cover in water until cooking.

When ready to cook, remove the marinating steak from the fridge about 30 minutes before cooking. 

Now carefully thread the steak onto the skewers, concertina style, so for each of the cut strips, you want to almost fold it in half and pierce it twice or even three times, depending how big it is. 

If you are cooking on a barbecue, this should be fully cranked up when you are ready to cook; and you should cook for four minutes exactly on one side, then turn and cook for a further four minutes. 

Remove from the barbecue or grill and use a pastry brush to paint on the retained marinade from earlier, which now serves as a glaze, and finally scatter over the sesame seeds as a final flourish. Enjoy!

If you love Asian flavours, here are a few recipes you may enjoy too:

• Sticky Asian Salmon
• Chicken Satay Noodle Salad
• Vegetarian Peanut Noodles
• Chinese Style Roast Chicken
• Slimming Friendly Fakeaway Char Sui Pork
• Thai Beef Salad
• Prawn Summer Rolls
• Asian Style Pork Burgers with a Ribbon Salad
• Quick Thai Salmon Noodle Soup
• Pork Potsticker Dumplings
• Chinese Chicken with Mushrooms
• Honey, Chilli and Coconut Prawns with Ho Fun Noodles
• Thai Salmon Fishcakes with Quick Chilli Oil
• Honey, Ginger and Chilli Prawn Stir Fry