Ingredients
⅓cupsoy sauce
¾cupwater,plus 2 tbsp, divide
6tbsphoney
1tbsprice vinegar
1tbspmirin rice wine
½tspsesame oil
1tspginger,minced
1½tspgarlic,minced
1tbspcornstarch
2lbstop sirloin steak,cut into 1½-inch cubes
2cupspineapple wedges,cut into 1½-inch cubes
1cupred onion,cut into 1½-inch cubes
½tspsesame seeds
1tbspgreen onion,sliced
2tbspcilantro leaves
Preparation
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.
